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    The Cozy Plum » Recipes » Appetizers

    Whipped Goat Cheese Bruschetta

    Published: Jul 14, 2023 by Callan Wenner · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe
    Goat cheese bruschetta on a board with fixings. A hand reaches in to remove one.

    This goat cheese bruschetta is a super easy but impressive appetizer, perfect for your next Summer party or any weeknight dinner! Toasted baguette slices get topped with creamy goat cheese spread and a flavorful mixture of tomatoes, garlic, and basil with a balsamic reduction.

    Eat this simple dish as an appetizer, or a snack, or serve it alongside arugula dressed with extra virgin olive oil, lemon juice, salt, and cracked black pepper for a light lunch or dinner.

    Assembled bruschetta pieces.

    Bruschetta is a classic Italian snack typically made with fresh, simple ingredients, and this goat cheese appetizer version is no different! Using fresh, in-season tomatoes and basil makes this taste like summer on a plate. And the combination of textures will keep you coming back for more.

    This light and refreshing appetizer is the perfect summertime appetizer, snack, or side dish. Serve it alongside a Burrata Caprese Salad with Garlic Basil Oil, Marinated Grilled Artichokes with Lemon Aioli, or Imitation Crab Dip. Or, if you're looking for a similar dish, try this Whipped Ricotta Crostini.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • How to Make This Recipe
    • Expert Tips
    • How to Assemble Bruschetta
    • Recipe FAQs
    • Storage
    • More Easy Appetizer Recipes You'll Love
    • 📖Recipe
    • Come Bake With Us!

    Why You'll Love This Recipe

    Textures. The combination of crusty bread, creamy goat cheese, and tart and sweet tomato topping is amazing. There's a reason that bruschetta have been a popular dish in Italy for so long!

    Bold flavors. This recipe is so easy to make, but it will truly impress your guests with its flavor-packed taste. It's a great balance between familiar flavors of tomato and basil with a unique twist with the goat cheese.

    Customizable. It's a really versatile recipe that you can have fun making your own. Try a different creamy cheese or substitute other fruit and vegetable combinations based on what is in season.

    Ingredients

    Ingredients for goat cheese bruschetta.
    • Fresh tomatoes. Any fresh, ripe tomatoes can be used. I love to use Campari tomatoes as the flesh is rather sturdy, and there's not too many seeds to use.
    • Extra virgin olive oil. Use a quality brand of cold-pressed olive oil. California Olive Ranch is my preferred brand.
    • Garlic.
    • Fresh basil leaves.
    • Bread. French bread, a baguette, or ciabatta can be used. Slice it on the bias for more surface area!
    • Goat cheese. Use a creamy log of goat cheese for this recipe. 6oz will be needed.
    • Heavy whipping cream. This helps the goat cheese whip up to a fluffy consistency.
    • Balsamic glaze. This is an optional ingredient that can add a touch of sweetness, if desired.

    See recipe card for full ingredients list and quantities.

    Substitutions and Variations

    • Try dicing up some fresh strawberries and mixing them into the tomatoes.
    • If you don't like goat cheese, use ricotta like in these Whipped Ricotta Crostini.
    • Mix pesto or pureed sun-dried tomatoes into feta in place of the goat cheese.
    • Use a baguette, thin french bread, ciabatta, or sourdough.
    • Brush bread slices with olive oil, then grill or toast the bread slices on each side.
    • Mix chopped kalamata olives into the tomatoes for added saltiness and tang.

    How to Make This Recipe

    Tomatoes chopped on a board.

    One: Slice the tomatoes into quarters and remove all seeds, then finely dice the flesh.

    A garlic clove being grated into tomatoes.

    Two: Add the tomatoes to a bowl then grate in the garlic.

    Basil chopped on a cutting board.

    Three: Stack the basil leaves, roll them up, then thinly slice them.

    Tomato bruschetta in a bowl.

    Four: Add the olive oil, salt and pepper, and basil to the tomatoes and stir. Marinate for 15-30 minutes.

    Hot tip! The tomatoes release a lot of juice, so this should be plated and ready to eat at the 30-minute mark, otherwise, the texture of the tomatoes deteriorate after too long. Use a slotted spoon to serve if you don't want too many juices.

    Bread sliced on the bias on a cutting board.

    Five: While the tomatoes merry, slice the bread into ½" slices on the bias.

    A brush adds olive oil onto bread slices.

    Six: Add to a sheet pan and brush with olive oil. Broil until golden brown, then flip them over, add more olive oil, and toast the other side.

    Whipped goat cheese in a bowl with beaters on the side.

    Seven: Beat the goat cheese and heavy whipping cream until light and fluffy.

    Goat cheese bruschetta on a board with fixings. A hand reaches in to remove one.

    Six: Add the crostini to a board or serving platter, spread with about ½ tablespoon of goat cheese, then add the tomatoes. Drizzle on balsamic glaze, if desired.

    Expert Tips

    • Marinate the tomatoes for 15-30 minutes to allow them to release their juices but not longer or they will become mushy.
    • Using room-temperature goat cheese and tomatoes helps bring out the flavors in the bruschetta.

    How to Assemble Bruschetta

    1. Spread the whipped goat cheese on top of the cooled and toasted bruschetta slices, then add a spoonful of bruschetta. Serve already assemble on a platter or board for guests to enjoy.
    2. Add the toasted bread slices to a basket or board, then add the goat cheese and bruschetta to separate bowls with spoons and knives. Allow guests to build their own goat cheese bruschetta to allow for customization.

    Recipe FAQs

    What does goat cheese go well with?

    Goat cheese goes well with tomatoes as well as sweet fruit like figs, strawberries, and peaches.

    What are the best tomatoes to use for bruschetta?

    Any ripe tomatoes will be great in this recipe, but be sure to de-seed them or else there will be far too many juices. Roma, campari, heirloom, or tomatoes on the vine are all great options.

    Should bruschetta be hot or cold?

    I recommend serving the tomato mixture room temperature on top of freshly toasted, warm bread slices, but it can also be eaten cold.

    What type of bread should I use for bruschetta?

    The best options are baguette, thin french bread, ciabatta, or sourdough.

    Storage

    This dish should be eating within a few hours after making, and the leftover should not be stored.

    If there is any leftover bread, it should be stored in a sealed bag for a few days. It can be made into croutons or bread crumbs.

    Bruschetta on a plate with a bite removed.

    More Easy Appetizer Recipes You'll Love

    • Jalapeno ranch dip in a bowl with chips and jalapeños on the side.
      Creamy Jalapeño Ranch Dip
    • An arrangement of whipped ricotta crostini on a board with fixings.
      Whipped Ricotta Crostini
    • A spoonful of hot crab spinach artichoke dip.
      Hot Crab Spinach Artichoke Dip
    • One slice of tomato tart.
      Puff Pastry Tomato Tart with Ricotta and Feta Cheese

    Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!

    📖Recipe

    Goat cheese bruschetta on a board with fixings.

    Whipped Goat Cheese Bruschetta

    Callan Wenner
    This goat cheese bruschetta is a super easy but impressive appetizer, perfect for your next Summer party or any weeknight dinner! Toasted baguette slices get topped with creamy goat cheese spread and a flavorful mixture of tomatoes, garlic, and basil with a balsamic reduction.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 5 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Side Dish, Snack
    Cuisine Italian
    Servings 10
    Calories 234 kcal

    Equipment

    • baking sheet
    • cutting board
    • sharp knife
    • hand mixer or whisk
    • Microplane
    U.S. Cups vs MetricUse the metric toggle to convert the measurements

    Ingredients
      

    • 2 cups diced tomatoes seeds removed (~4-5 medium tomatoes)
    • 2 large garlic cloves grated or finely minced
    • 1 tablespoon extra virgin olive oil
    • 1 teaspoon kosher salt
    • ½ teaspoon cracked black pepper
    • 12 large basil leaves thinly sliced (8 for the bruschetta, 4 for garnish - slice the garnish basil before serving)
    • 6 oz goat cheese log version, room temperature
    • 2 tablespoons heavy whipping cream cold
    • 1 french bread baguette, or ciabatta, sliced into ½” slices (about 20-24 slices)
    • ¼ cup extra virgin olive oil
    Prevent your screen from going dark

    Instructions
     

    • Halve or quarter the tomatoes and remove all seeds and discard. Slice into a small dice.
      2 cups diced tomatoes
    • Combine the tomatoes, grated garlic, olive oil, salt, pepper, and 8 sliced basil leaves in a bowl and allow the flavors to merry for 15-30 minutes.
      2 large garlic cloves, 1 tablespoon extra virgin olive oil, 1 teaspoon kosher salt, ½ teaspoon cracked black pepper, 12 large basil leaves
    • Add the goat cheese and heavy cream to a bowl and beat with a hand mixer or vigorously beat with a whisk until it becomes light and fluffy.
      6 oz goat cheese, 2 tablespoons heavy whipping cream
    • Add the bread slices to a large baking sheet. Brush each piece of bread with olive oil on both sides. Broil the bread until the first side is lightly toasted, then flip the slices and oil and toast the other side. Watch the bread the whole time so it doesn't burn.
      1 french bread, ¼ cup extra virgin olive oil

    Serving

    • Add the bread slices to a platter, then spread on goat cheese (about ½ tablespoon), and top with a spoonful of tomatoes. Top every piece with additional sliced basil.
    • Alternatively, add the bread to a basket or platter, and place the goat cheese, tomatoes, and basil in bowls with utensils and allow people to build their own.

    Notes

    Serve the bruschetta immediately after the marinating time.
    The bruschetta does not keep well, so should not be stored.

    Nutrition

    Calories: 234kcalCarbohydrates: 23gProtein: 8gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 542mgPotassium: 150mgFiber: 1gSugar: 3gVitamin A: 302IUVitamin C: 5mgCalcium: 64mgIron: 2mg
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      About Callan

      I'm Callan, and welcome to The Cozy Plum! A photographer and recipe developer of all things sweet, savory, and delicious, I help cooks and bakers of any level gain the confidence to create restaurant-quality recipes in their own kitchen!

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