Go Back
–+ servings
Bruschetta with tomatoes and goat cheese
Print

Bruschetta with Goat's Cheese

Creamy goat’s cheese meets juicy tomatoes in this fresh twist on bruschetta. Perfect as a quick appetizer, lunch, or elegant starter.
Course Appetizer, Lunch
Cuisine Fusion
Diet Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 485kcal
Author Michelle Alston

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.
    Tomatoes on chopping board
  • 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.
    tomatoes with basil and olive oil
  • Add a splash of balsamic vinegar now if you are using it.
    Tomatoes in bowl with balsamic vinegar
  • 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.
    sourdough toasted
  • Now liberally spread the goat's cheese over the toast.
    goat cheese on sourdough bread
  • 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.
    Bruschetta with tomatoes and goat cheese

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

Calories: 485kcal | Carbohydrates: 14g | Protein: 30g | Fat: 35g | Saturated Fat: 13g | Cholesterol: 100mg | Potassium: 993mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2177IU | Vitamin C: 39mg | Calcium: 176mg | Iron: 2mg