This bruschetta with goat's cheese is a little twist on the classic tomato bruschetta. With creamy goat’s cheese spread over grilled bread, topped with juicy tomatoes, basil, and a hint of garlic, this bruschetta is the perfect summer appetiser!
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From the creamy tang of the goat’s cheese to the juicy brightness of the fresh, ripe tomatoes and the fragrant basil, this bruschetta hits all the right notes.
It’s easy to make, ready in just 15 minutes and is endlessly customisable - perfect for entertaining or as a satisfying, tasty lunch. Or have it as a starter to my stuffed pasta shells recipe.
❤️ Why You'll Love This Goat’s Cheese Bruschetta
- Creamy meets crunchy - soft creamy cheese perfectly contrasts with the toasted bread.
- Simple ingredients - all you need are some basic pantry staples, such as bread, tomatoes, herbs, and cheese.
- Ready in 15 minutes - the perfect appetiser or light lunch, this bruschetta is easy to make too.
- Very Adaptable - you can easily swap the goat's cheese for another cheese or add more veggies!
📋 Ingredient Notes
Here’s what you’ll need to make these Bruschetta with Goat's Cheese. See the printable recipe card below for detailed ingredient quantities.
- Bread - I use sourdough, but a good quality baguette would work really well too
- Tomatoes - Look for tomatoes on the vine that are ripe; when you press the skin, they should be slightly soft but still a little firm. If you have homegrown tomatoes, even better!
- Extra Virgin Olive Oil - The better the quality of your olive oil, the better your bruschetta will taste.
- Goat's Cheese - You will need a mild and soft goat's cheese.
- Basil - Fresh basil is best for this recipe.
👩🍳 Top Tips for Perfect Bruschetta
- Use day-old bread - whatever bread you use, day-old bread is best! It holds up best when toasted and topped with those juicy tomatoes.
- Room temperature - It's best to have your goat's cheese at room temperature before you make this, so it's easier to spread. I also like to have the tomatoes at room temperature.
- Balance flavours - a mild goat’s cheese pairs best with rich ripe tomatoes and basil.
- Serve warm - this is really best served warm. I keep my bread warm in the oven until they are ready to serve.
- Use a serrated bread knife - I find that not only is a bread knife good for cutting your bread, it's really great for chopping the tomatoes too.
- Want to customise it? - Add toppings like olives, avocado or red onion.
Bruschetta with Goat's Cheese
Ingredients
- 4 large slices of sourdough bread cut in half
- 5 medium and ripe Tomatoes on the vine
- A handful of fresh basil roughly chopped
- 2 tablespoon extra virgin olive oil
- A splash of balsamic vinegar optional
- 1 large clove of garlic skin removed
- 100 g goat's cheese at room temperature
- ½ teaspoon sea salt freshly ground
- ¼ teaspoon freshly ground black pepper optional
Instructions
- Chop the tomatoes - cut the tomatoes in half, then remove the core. Then chop the tomatoes roughly; they shouldn't be too finely chopped. There's no need to remove the seeds - they add flavour to your tomatoes! Transfer the chopped tomatoes to a large bowl.
- Add 2 tablespoons of extra virgin olive oil and the chopped basil to the chopped tomatoes and toss gently until the tomatoes are coated in the olive oil.
- Add a splash of balsamic vinegar now if you are using it.
- Next, toast the bread; you can do this on a skillet, under the grill or on a BBQ. Once the bread is toasted on both sides and golden brown, rub one side with the clove of garlic. You can add as much or as little garlic as you want.
- Now liberally spread the goat's cheese over the toast.
- Finally, add the tomato mixture to the toast. Pile the tomatoes high on the toast, then season with freshly ground sea salt or sea salt flakes, and add a small pinch of freshly ground black pepper if you like.Serve immediately.
Notes
- Nutritional information is calculated automatically and should only be used as an approximation.
- Goat's cheese - a mild goat's cheese is best, and it should be at room temperature so that it spreads easily on the toast.
- Tomatoes - On the vine are best, heirloom tomatoes are also great, and the tomatoes should also be ripe.
- EVVO - the better the quality of the extra virgin olive oil, the better your bruschetta will taste.
- Bread - I used pre-sliced sourdough bread that was a day old. Baquettes will also work well.
Nutrition
📌 Recipe FAQs
Yes, you can. Ricotta or feta would work well, although goat's cheese adds a tangy depth that works really well with the tomatoes.
Yes, you can; however, it is best made fresh. To make ahead, prepare the tomatoes and do not add any salt! If you add salt, it will draw out too much liquid from the tomatoes.
If you have any leftovers, the bread will last a day and will need to be reheated before serving. If you have any of the tomatoes left over, then cover and store them in the fridge for up to 2 days. You will need to bring them to room temperature before serving.
Peter Turnbull
Miso, (ideally white), works well instead of goat's cheese. Controversially, so does marmite. 😉
Michelle Alston
Hi Peter, that's interesting! I'll definitely try the white miso, I'm not a massive fan of marmite so I'm not too sure about that 😉
Annette Chambers
Perfect dish so delicious for lunch
Michelle Alston
Thanks so much 🙂