Tomato and Goat Cheese Bruschetta
This Tomato and Goat Cheese Bruschetta pairs fresh tomato and basil with creamy goat cheese, crusty French bread, and tangy balsamic glaze for bold, delicious flavor in each bite!
Ingredients
- 5 oz French bread baguette (sliced diagonally into ten ½-oz slices (about ½”thick))
- ½ cup chopped tomatoes ((I used cherry tomatoes since they’re a little less juicy))
- 1 tablespoon chopped fresh basil
- ½ teaspoon minced garlic
- ¼ teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 oz goat cheese (brought to room temperature for easy spreading)
- 1 teaspoon balsamic glaze ((I used Wegmans brand, but many other brands also sell this pre-made in a squeeze bottle))
Directions
- 1
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.* Allow them to cool for a few minutes until they’re easy to handle.
- 2
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.
- 3
When the bread is read, 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.*If you are only using one serving of bruschetta for a snack, you can either make all the baguette slices and use them as needed for a few days (store in a sealed Ziploc bag) or you can just make the toasted baguette slices as needed. I like making all of them at once because then they’re ready when I want to eat them and building my snack only takes a minute or two.