I’m sharing my Goat Cheese Bruschetta and the single unexpected pantry ingredient that gives this simple appetizer a signature twist, so read on.

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I never thought a slice of baguette could do such tricks. Creamy goat cheese changed my whole idea of simple appetizers.

This is not your boring snack, call it Bruschetta With Cheese or Goat Cheese Bruschetta and either way it steals the show at parties, then vanishes so fast you wonder what happened. Ive got a few guilty little hacks that make it pop more, some I tell friends and some I keep to myself.

If you want something that looks effortless but tastes like someone really cared, this’ll make you curious enough to try.

Ingredients

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Goat cheese: creamy, tangy, adds protein and calcium, rich in fat, makes toast taste indulgent.
Cherry tomatoes: juicy, sweet-tart, vitamin C and fiber, brightens flavors and adds freshness.
Baguette: crunchy crust, soft crumb, mostly carbs for quick energy, soaks up toppings well.
Olive oil: fruity, monounsaturated fats that are heart friendly, brings richness and gloss.
Basil: bright, peppery herb, vitamin K and antioxidants, lifts the whole dish with freshness.
Garlic: sharp, savory punch, contains allicin, little goes a long way, adds depth.
Balsamic glaze: sweet and tangy syrup, concentrated flavor, adds glossy finish and balance.

Ingredient Quantities

1 baguette or crusty Italian loaf, about 12 ounces, sliced 1/2 inch thick

8 ounces goat cheese (chevre), softened

2 cups cherry tomatoes, halved (about 1 pint) or 4 medium tomatoes, seeded and diced

3 tablespoons extra virgin olive oil

1 tablespoon balsamic vinegar and 1 to 2 tablespoons balsamic glaze for drizzling, optional

1/4 cup fresh basil leaves, thinly sliced or torn

2 cloves garlic, roughly minced

1 small shallot or 2 tablespoons finely chopped red onion, optional

1 teaspoon fresh lemon juice, optional

1/2 teaspoon sea salt, or to taste

1/4 teaspoon freshly ground black pepper

Flaky sea salt for finishing, optional

How to Make this

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1. Preheat oven to 425F or set your broiler. Slice the baguette 1/2 inch thick, lay slices on a baking sheet and brush both sides with about 1 tablespoon of the olive oil, toast 6 to 8 minutes in the oven or 1 to 2 minutes per side under the broiler until golden and crisp.

2. While the bread toasts, halve the cherry tomatoes (or seed and dice the 4 medium tomatoes) and put them in a bowl, add about 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, the minced garlic (use one clove here), thinly sliced basil, finely chopped shallot if using, 1 teaspoon lemon juice if you want brightness, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, toss gently and let sit 5 to 10 minutes so the flavors marry.

3. If your goat cheese isnt soft, microwave it for 10 to 15 seconds or stir in a splash of olive oil and a little lemon juice to make it spreadable; taste and add a pinch more salt if needed.

4. Rub the hot toasted bread with the remaining garlic clove by cutting it in half and rubbing the cut side over each slice, this gives a subtle garlic hit without overpowering.

5. Spread a generous layer of softened goat cheese on each toast, about a tablespoon per slice, you can be messy its part of the charm.

6. Spoon the tomato mixture onto the goat cheese, letting some of the juices drip over, press on a couple fresh basil leaves if you like extra herb flavor.

7. Drizzle 1 to 2 tablespoons balsamic glaze over the assembled bruschetta if using, or a little extra balsamic vinegar if not, then finish with flaky sea salt and a crack of black pepper.

8. Serve immediately on a platter so the bread stays crisp, or make the tomato mix a few hours ahead and assemble just before guests arrive for the freshest bite.

Equipment Needed

1. Oven or broiler
2. Baking sheet (rimmed)
3. Serrated knife
4. Cutting board
5. Mixing bowl
6. Pastry brush (or spoon for brushing)
7. Spoon or tongs (for tossing tomatoes)
8. Small knife or butter knife/offset spatula (for spreading goat cheese)

FAQ

Can I make this bruschetta ahead? Yes. The tomato topping can be made up to a day ahead and kept refrigerated in a sealed container, just drain any extra liquid before using. The goat cheese spread also keeps well a day ahead, but bring it to room temp 20 to 30 minutes before serving. Toast the bread right before serving for best crunch, or toast a few hours ahead and re-crisp it briefly in a hot oven.

How do I keep the bread from getting soggy? Toast slices until golden and let them cool, rub warm slices with the minced garlic so the flavor soaks in, and spoon on the tomato mix right before serving. Also tip the tomato bowl so excess juice drains off, or blot tomatoes lightly with a paper towel if they seem wet.

Can I swap the goat cheese for something else? Absolutely. Ricotta or whipped feta work great for a milder or saltier version, use about the same amount. For a vegan option try a cashew cheese or store bought vegan chèvre. If you use cream cheese, mix in a little lemon juice to add brightness.

What is the easiest way to toast the bread? Oven method is hands off: preheat to 400 degrees F, brush slices lightly with olive oil and bake 8 to 10 minutes, flipping once, until golden. For a quick route use a skillet over medium high heat about 1 to 2 minutes per side. If you broil, watch it closely since it can burn fast.

How many people does this recipe serve? With a 12 ounce baguette sliced 1/2 inch thick you should get about 18 to 20 slices, which is roughly 6 to 8 appetizer servings depending on crowd and appetite.

Can I make this gluten free or lower sodium? Yes. Use a gluten free baguette or crisp rounds for a gluten free version. To cut salt, skip the finishing flaky salt and use a lower sodium cheese or add extra tomatoes and basil to balance flavors. A little extra olive oil or a drizzle of balsamic glaze can help mellow things out without adding salt.

Italian Bruschetta Recipe With Goat Cheese Substitutions and Variations

Bread (baguette or crusty Italian loaf): ciabatta (slice and toast for a similar crust), sourdough boule, sturdy country loaf or store bought crostini
Goat cheese (chevre): ricotta (drain excess liquid and whip for creaminess), labneh (tangy, thicker), feta (saltier and crumblier)
Cherry tomatoes: halved plum or Roma tomatoes (seed and dice), chopped heirloom tomatoes, oil‑packed sun dried tomatoes (roughly chopped and rinsed if too salty)
Balsamic vinegar/glaze: red wine vinegar plus a drizzle of honey (for sweetness), aged sherry vinegar (milder), homemade balsamic reduction (simmer balsamic until syrupy)

Pro Tips

– Keep the crostini crisp: toast them a little longer at a slightly lower temp so they dry out instead of just browning. If your tomato mix looks juicy, pat the halves dry or drain for a minute and save the juices to drizzle on plates later. Too much wetness will make the bread soggy fast.

– Make the goat cheese easy to spread and taste better: let it warm to room temp, then stir in a splash of olive oil or a teaspoon of cream cheese for a fluffier texture. Taste after that and add a tiny pinch more salt if it seems flat.

– Control the acid and sweetness: if your tomatoes are bland, add a squeeze of lemon or a small pinch of sugar to lift them. If theyre very sweet, balance with a touch more balsamic or a tiny pinch of flaky sea salt at the end. Add crushed red pepper or a few toasted nuts for contrast if you want a punch.

– Assemble at the last minute: prep the tomato mix a few hours ahead so flavors marry, but only spread the cheese and spoon on tomatoes right before serving. If you need to prep bread earlier, re-crisp briefly in a hot oven so it snaps back to life.

Italian Bruschetta Recipe With Goat Cheese

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Goat Cheese Bruschetta and the single unexpected pantry ingredient that gives this simple appetizer a signature twist, so read on.

Servings

servings

Calories

186

kcal

Equipment: 1. Oven or broiler
2. Baking sheet (rimmed)
3. Serrated knife
4. Cutting board
5. Mixing bowl
6. Pastry brush (or spoon for brushing)
7. Spoon or tongs (for tossing tomatoes)
8. Small knife or butter knife/offset spatula (for spreading goat cheese)

Ingredients

1 baguette or crusty Italian loaf, about 12 ounces, sliced 1/2 inch thick
8 ounces goat cheese (chevre), softened
2 cups cherry tomatoes, halved (about 1 pint) or 4 medium tomatoes, seeded and diced
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar and 1 to 2 tablespoons balsamic glaze for drizzling, optional
1/4 cup fresh basil leaves, thinly sliced or torn
2 cloves garlic, roughly minced
1 small shallot or 2 tablespoons finely chopped red onion, optional
1 teaspoon fresh lemon juice, optional
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
Flaky sea salt for finishing, optional

Directions

Preheat oven to 425F or set your broiler. Slice the baguette 1/2 inch thick, lay slices on a baking sheet and brush both sides with about 1 tablespoon of the olive oil, toast 6 to 8 minutes in the oven or 1 to 2 minutes per side under the broiler until golden and crisp.
While the bread toasts, halve the cherry tomatoes (or seed and dice the 4 medium tomatoes) and put them in a bowl, add about 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, the minced garlic (use one clove here), thinly sliced basil, finely chopped shallot if using, 1 teaspoon lemon juice if you want brightness, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, toss gently and let sit 5 to 10 minutes so the flavors marry.
If your goat cheese isnt soft, microwave it for 10 to 15 seconds or stir in a splash of olive oil and a little lemon juice to make it spreadable; taste and add a pinch more salt if needed.
Rub the hot toasted bread with the remaining garlic clove by cutting it in half and rubbing the cut side over each slice, this gives a subtle garlic hit without overpowering.
Spread a generous layer of softened goat cheese on each toast, about a tablespoon per slice, you can be messy its part of the charm.
Spoon the tomato mixture onto the goat cheese, letting some of the juices drip over, press on a couple fresh basil leaves if you like extra herb flavor.
Drizzle 1 to 2 tablespoons balsamic glaze over the assembled bruschetta if using, or a little extra balsamic vinegar if not, then finish with flaky sea salt and a crack of black pepper.
Serve immediately on a platter so the bread stays crisp, or make the tomato mix a few hours ahead and assemble just before guests arrive for the freshest bite.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.