If you are a goat cheese fan, it is such a simple and easy way to add some great flavor and soft texture to your bruschetta. A restaurant in California wine country that I used to frequent with my family served a goat cheese bruschetta that we ordered every time we went because we just couldn’t get enough. I love re-creating favorites from restaurants to share with you. Eating out is not only something I love to do socially, but I love to gather inspiration, flavor combinations I love and bring those home to my kitchen. This restaurant has sadly since closed, which makes me even happier to have this version here to share.
The key to good bruschetta is using good bread & tomatoes. I used a variety pack of small tomatoes to get the fun color assortment but that is totally not necessary, any good vine tomato, plum tomato or cherry tomatoes would work! I won’t get specific with quantities here either, I’ll leave it up to you on how much you want to make as it’s pretty adjustable based on your palate. Like goat cheese just a little? Spread a thinner layer. Love it? Lay it on thick. You get the gist.
Goat Cheese Bruschetta
- French baguette from your grocery store bakery
- Soft goat cheese
- Basil leaves optional
- Salt & Pepper
- Olive oil
- Preheat your oven on high broil setting.
- Slice baguette (as many slices as you want to make) into pieces about 1/4-1/2″ thick, set on a baking sheet.
- Dice up tomatoes. Hint: after dicing them up pour into a colander over the sink and shake up a bit to get rid of all the extra juice.
- If you want to add basil finely chop up a little bit.
- Add tomato, herbs, a tsp splash of olive oil, salt & pepper to a bowl and stir up. Put in the fridge to chill while you broil the bread.
- Add bread to oven and broil for only 2-3 minutes!
- Remove from oven, spread goat cheese on each slice, and add a spoonful of the tomato mix to each slice.
- Serve while bread is warm & tomatoes are chilled