Did you know that bruschetta is basically an Italian style salsa that’s traditionally served over crispy bread? This recipe is a quick and easy appetizer bursting with fresh flavors from tomatoes, fresh basil and topped with aged balsamic. The addition of goat cheese takes it to another level of yumminess.
- Fresh Basil: Fresh basil is a must when making this recipe. Do not use dried basil.
- Tomatoes: A combination of ripe Roma and grape tomatoes are the best variety for making this recipe but any ripe tomato can be substituted. The core and seeds are removed to reduce the moisture content.
- Garlic: Fresh garlic is a great way to add additional flavor to the dish.
- Balsamic Vinegar: Aged balsamic works the best as it has more of a sweeter taste.
- Goat Cheese: Make sure the cheese is at room temperature to make it easier to spread on bread. Goat cheese has a similar taste to cream cheese but saltier.
- Salt and Pepper: Start with the recipe recommendations, taste and add more if desired.
- Baguette: Also known as “French bread” is typically baked in a long thin shape. For this recipe the bread is cut on an angle and then toasted.
HOW TO PROPERLY TOAST THE BREAD
While most recipes tell you to broil the slices, I felt kind of skeptical of it. The goal was to have the bread perfectly toasted, yet still perfectly chewy on the inside. Baking it seemed like the best option to get the result I want.
I baked the bread in the oven for 3-5 minutes on each side. Then took 1-2 teaspoons of room temperature goat cheese and spread it over one side of the bread. Then topped the it with one tablespoon of basil, tomato, garlic, and balsamic mixture.
Tips for the Best Bruschetta
- Use Fresh Ingredients: The fresher your ingredients are, the tastier your bruschetta will be.
- Season to Taste: Before you add your tomato basil salad to your toast, taste it and make sure you’re satisfied with the amount of seasoning. Just try not to eat it all from the bowl!
- Start on Salad while Toasting Bread: As long as you’re keeping an eye on your bread while it’s toasting, you can start making your salad. This way, the salad will be ready to go when the bread is still nice and warm.
Goat Cheese Bruschetta
- 12 fresh basil leaves chopped
- 2 roma tomatoes chopped
- 1 cup grape tomatoes multicolor (yellow, orange and red), quartered
- 2 garlic cloves minced
- 2 tbsp. aged balsamic vinegar
- ½ tsp. salt
- ½ tsp. pepper
- 3 oz. goat cheese room temperature
- 1 loaf baguette bread
- Preheat oven to 450° Fahrenheit
- Use a bread knife to slice the baguette on the diagonal making 1 inch thick slices (you should get about 21 bread slices).
- Place on a baking sheet and bake for 3-5 minutes or until lightly browned around the edges. Remove from the oven. Set aside.
- In a medium sized bowl combine basil, tomatoes, garlic, balsamic vinegar, salt and pepper. Stir until well combined.
- Optional: Let the mixture chill in the refrigerator for 1-2 hours.
- Spread each baguette with 1-2 teaspoons of goat cheese, repeat with the remaining baguettes and goat cheese.
- Top each baguette with 1 tablespoon of basil, tomato, garlic and balsamic mixture. Repeat with the remaining baguettes.