Goat Cheese Bruschetta

Goat cheese bruschetta is a perfect appetizer for summer. With simple ingredients and tons of flavor, this fresh and tasty recipe will be an instant favorite at all your summer gatherings. 

this recipe

Cherry tomato season is almost upon us, and I’m a little excited. Ok, a lot excited. Cherry tomatoes are one of my favorite foods and fresh garden cherry tomatoes are incomparable to what you can get at the grocery store. This year, I exercised extreme restraint and only planted five cherry tomato plants in my garden (last year it was twelve). In just a few short weeks, we should have those first sweet little summer jewels! I’ve got my recipes ready!

Bruschetta is one of my favorite ways to enjoy cherry tomatoes. Usually I make burrata bruschetta, but recently, facing a nearly empty fridge and the universal question of “what’s for dinner” I made bruschetta with herb and garlic goat cheese. Oh my goodness, friends. It was so good! Toasted French bread is topped with creamy goat cheese, fresh bruschetta and a drizzle of balsamic glaze for a super delicious appetizer that is a perfect medley of flavors. The goat cheese is creamy and salty and herby, and complements the sweet cherry tomatoes and fresh chopped basil leaves so well.

Serve this with a simple salad as a light lunch, or add some grilled bruschetta chicken for a delicious dinner. For more of my favorite cherry tomatoes recipes try my cherry tomato salsa, arugula burrata salad with balsamic glaze, naan breakfast pizza, orzo pesto pasta salad, or pesto butter salmon. 

You Will Love This

• This goat cheese bruschetta recipe is a perfect way to use up your garden fresh tomatoes and fresh herbs this summer. 
• This is an easy appetizer for all your summer parties – it only takes a few minutes to throw together.
• For such a simple recipe, this is a flavor explosion! The crusty bread, creamy cheese and classic tomato bruschetta flavors go so well together.

Ingredients

To make this delicious bruschetta recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

• Cherry tomatoes: You can substitute whatever fresh tomatoes you have on hand. Grape tomatoes work well, as do Roma tomatoes or heirloom tomatoes. If you are using large tomatoes, make sure to scoop the seeds out before dicing, so that the bruschetta won’t be too watery. 
• Fresh basil leaves (about 10 large leaves)
• Extra-virgin olive oil
• Garlic cloves
• Kosher salt
• Fresh ground black pepper
• 1 baguette, sliced into 8 slices
• Garlic and herb goat cheese: I used Montchevre brand. You could also use plain goat cheese, or even herbed cream cheese as a substitute. 
• Balsamic glaze: I used store-bought Bertolli brand. Balsamic glaze is also very easy to make from scratch. It only requires two ingredients – balsamic vinegar and brown sugar. Full instructions for how to make it are included in my recipe for arugula burrata salad with balsamic glaze. 

​Instructions

Step One: Prepare the ingredients. Halve or quarter the cherry tomatoes, depending on their size. Finely chop the basil. Mince the garlic.

Step Two: Add the tomatoes, garlic, basil, salt, pepper and 1 tablespoon olive oil to a medium bowl. Stir well to combine all the ingredients. Set aside, and allow the flavors to meld for 5-10 minutes.

Step Three: Meanwhile, prepare the baguette. Slice the baguette into 8 slices, cutting at a deep angle on the bias to create more surface area. Lightly brush each of the bread slices with the remaining olive oil.

Step Four: Put the baguette slices in an even layer on a baking sheet. Broil them under the broiler for 1-2 minutes, until lightly golden brown and crispy. Remove them from the oven and allow them to cool slightly.

Step Five: Spread each slice of baguette with ½ ounce of goat cheese. Top with the tomato mixture and a drizzle of balsamic glaze. Serve immediately!

Storage

Store leftover bruschetta in an airtight container in the refrigerator for 2-3 days. After a few days, the bruschetta will start to loose some of its fresh flavor and consistency (the tomatoes will soften and get mushy). I think bruschetta is best at room temperature, so I recommend removing it from the refrigerator for 20 minutes or so before serving.