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.
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.
Want to add the goat cheese in a different form? Make some crispy goat cheese balls.
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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
- 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
One: Slice the tomatoes into quarters and remove all seeds, then finely dice the flesh.
Two: Add the tomatoes to a bowl then grate in the garlic.
Three: Stack the basil leaves, roll them up, then thinly slice them.
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.
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Five: While the tomatoes merry, slice the bread into ½" slices on the bias.
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.
Seven: Beat the goat cheese and heavy whipping cream until light and fluffy.
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
- 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.
- 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
Goat cheese goes well with tomatoes as well as sweet fruit like figs, strawberries, and peaches.
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.
I recommend serving the tomato mixture room temperature on top of freshly toasted, warm bread slices, but it can also be eaten cold.
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.
More Easy Appetizer Recipes You'll Love
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📖Recipe
Whipped Goat Cheese Bruschetta
Equipment
- baking sheet
- cutting board
- sharp knife
- hand mixer or whisk
Ingredients
- 2 cups diced tomatoes seeds removed (~4-5 medium tomatoes)
- 1-2 cloves garlic* 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
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.1-2 cloves garlic*, 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.
Shelby says
Honestly, made this for dinner because I was craving tomatoes and basil. Added prosciutto for more protein. My garlic cloves may have been a bit too large though because the spiciness from the garlic was a little overpowering. I would 100% make again though, but adding garlic gradually to my taste.
Callan Wenner says
Shelby - thank you for this feedback! I've adjusted the recipe to 1 clove and to add another after tasting if a deeper garlic flavor is desired. Love the idea of the prosciutto - going to try that!