Tomato and Goat Cheese Bruschetta

Tomato and Goat Cheese Bruschetta is a delightful appetizer that combines the freshness of tomatoes with the tangy creaminess of goat cheese, all served on toasted bread. Here’s a simple and delicious recipe for you to enjoy:

6. **Serve:**

– Arrange the tomato and goat cheese bruschetta on a serving platter.
– Optionally, drizzle with balsamic glaze just before serving for an extra layer of flavor.


### Tips:

– **Variations:** You can customize your bruschetta by adding extras like finely chopped red onion, a sprinkle of crushed red pepper flakes for heat, or a drizzle of honey for sweetness.

– **Make Ahead:** You can prepare the tomato topping and toast the bread slices ahead of time, but assemble the bruschetta just before serving to keep the bread crispy.


– **Presentation:** For a more refined presentation, arrange the bruschetta on a decorative platter and garnish with additional fresh basil leaves.


This Tomato and Goat Cheese Bruschetta is perfect for parties, gatherings, or as a delicious appetizer before a meal. The combination of flavors and textures makes it a crowd-pleasing dish that is both simple to prepare and impressive to serve. Enjoy!



  • 5 oz French bread baguette, sliced diagonally
  • ½ cup chopped tomatoes
  • 1 tablespoon chopped fresh basil
  • ½ teaspoon minced garlic
  • ¼ teaspoon olive oil
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 3 oz goat cheese
  • 1 teaspoon balsamic glaze


Pre-heat the oven to 400. Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-12 minutes until the edges are golden.

Once the bread is in the oven, combine the tomatoes, basil, garlic, olive oil, salt, and pepper in a bowl and stir together until fully combined.

When the bread is ready, spread each toasted baguette slice with goat cheese, dividing it evenly amongst the bread. Divide the tomato mixture amongst the bread pieces, spooning it on top of the goat cheese. Drizzle each piece with a light zig-zag of balsamic glaze (I held a teaspoon under the bottle as I drizzled over the 10 baguette slices and it came out to about a teaspoon total) and serve.  


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