ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA
Provided by Ayesha Curry
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
- Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
- Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.
BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA
Steps:
- Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
- Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
- Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
- Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.
FIG AND GOAT CHEESE BRUSCHETTAS
Steps:
- Place the orange zest and orange juice in a medium (10-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset. Add the sugar, vanilla bean, and figs to the pot. Cover and bring to a full boil over medium heat. (Don't worry; it may look dry.) Stir the mixture and boil hard for 1 minute, stirring to dissolve the sugar. Lower the heat, and cook uncovered at a full simmer for 50 minutes to 1 hour and 15 minutes, stirring occasionally. You want the little bubbles to be throughout the pot, not just at the edges. After 45 minutes, refrigerate a small amount of the liquid to see if it becomes syrupy. It should be like a soft fruit preserve. Keep cooking just until the liquid starts to gel when cold. If the liquid is too firm, add a little orange juice or water, cook for a minute, and test it again until it's right. Depending on how ripe the figs are, they will probably keep their shape, but it's fine if they don't. Discard the vanilla bean and serve or refrigerate.
- Before serving, toast or grill the bread and spread with goat cheese. Spoon the fig preserves on, then the grated orange zest if using, and serve.
GOAT CHEESE BRUSCHETTA
Goat Cheese Bruschetta is the BEST bruschetta appetizer to serve at every party. Toasted bread topped with creamy goat cheese, basil, tomatoes and balsamic glaze, this Goat Cheese Bruschetta recipe is the perfect finger food snack! | A Wicked Whisk | https://www.awickedwhisk.com
Provided by Heather - A Wicked Whisk
Time 15m
Number Of Ingredients 6
Steps:
- Start by pouring balsamic vinegar into a small saucepan and bring to a boil. Let boil for 3-4 minutes until reduced by half. Pour into a small bowl to cool to room temperature and set aside
- Once glaze has cooled, preheat oven to 350 degrees and line baking sheet with parchment paper. Slice baguette on the bias into 1/2 inch discs and place on baking sheet
- Bake bread for 7-9 minutes or until golden brown
- Remove from oven and transfer to serving plate / platter and let cool for 5-10 minutes. Once cool, lightly brush one side of bread with olive oil
- Spread a dollop of goat cheese on the bread, followed by a pinch of basil and two tomato halves
- Lightly drizzle with balsamic glaze and serve immediately
Nutrition Facts : ServingSize 36 ea, Calories 33.4 kcal, Carbohydrate 3.1 g, Protein 1.1 g, Fat 1.5 g, SaturatedFat 0.6 g, Cholesterol 1.4 mg, Sodium 43.9 mg, Fiber 0.2 g, Sugar 0.3 g, UnsaturatedFat 0.8 g
BRUSCHETTA WITH GOAT CHEESE
This Italian dish can be prepared in advance & makes for a great appetizer! Preparation time does not include time needed for tapenade to marinate!
Provided by Sydney Mike
Categories Cheese
Time 15m
Yield 12 bruschetta, 6 serving(s)
Number Of Ingredients 13
Steps:
- FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
- FOR THE BASES ~ broil both sides of bread until lightly brown.
- Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
- Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.
Nutrition Facts : Calories 239.5, Fat 24.2, SaturatedFat 3.3, Sodium 713.5, Carbohydrate 7.2, Fiber 2.9, Protein 1.3
PEAR CHUTNEY AND GOAT CHEESE BRUSCHETTA
Ummm... brushetta. Ummm... goat cheese. Ummm... pears. I can hardly wait to make this! I got it from the Good Houskeeping website, and it sounds delicious.
Provided by CorriePDX
Categories Cheese
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool.
- Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature.
- Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.
Nutrition Facts : Calories 193.3, Fat 1, SaturatedFat 0.2, Sodium 251.2, Carbohydrate 44.7, Fiber 4.3, Sugar 22.7, Protein 3.1
APPLE-GOAT CHEESE BRUSCHETTA
It takes 6 ingredients and 20 minutes to put together this beautiful bruschetta provided by Light & Tasty magazine.
Provided by jonesies
Categories Apple
Time 22m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place bread slices on an ungreased baking sheet.
- Broil 3-4 inches from the heat for 1-2 minutes or until golden brown.
- Combine the apple, goat cheese, thyme, oregano and pepper; sprinkle over bread.
- Broil 1 minute or until cheese is softened.
Nutrition Facts : Calories 360.3, Fat 3.9, SaturatedFat 0.8, Sodium 779.8, Carbohydrate 69, Fiber 4.3, Sugar 2.1, Protein 11.3
BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE
Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.
Provided by Melody
Categories Cheese
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 375F.
- Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
- Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
- Peel the peppers, cut open and remove the stem and seeds.
- Tear pepper flesh into strips.
- Dress with olive oil, salt and black pepper, and basil.
- Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
- Lay the peppers on top and crumble the goat's cheese over them.
- Dribble over a little more olive oil and serve
Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1
BRUSCHETTA WITH GARLIC, GOATS CHEESE AND BASIL
Make and share this Bruschetta with garlic, goats cheese and basil recipe from Food.com.
Provided by wickedwaterwitch
Categories Vegetable
Time 15m
Yield 16 slices, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the french stick into slices widthways (about as wide as 2 fingers).
- If you are using peppers, cut them into pieces the size of the slices of bread, grill them until the skins are burnt.
- Once the skins are burnt, let the peppers cool and remove the skins.
- Chop the tomatoes into small pieces and mix with a drizzle of olive oil, shredded basil, garlic and salt and pepper to taste Brush the slices of french stick with olive oil and grill briefly until golden Once grilled, remove the bread from the grill and top with the tomato/garlic/basil mixture.
- Add peppers if using.
- Dollop small pieces of goats cheese on top and again grill briefly.
Nutrition Facts : Calories 310.7, Fat 3.4, SaturatedFat 0.7, Sodium 690.6, Carbohydrate 58.9, Fiber 3.4, Sugar 0.3, Protein 10
BRUSCHETTA WITH OVEN ROASTED BEETS AND GOAT CHEESE
I enjoyed this beet treat at my son's. Come taste it. This adaptation comes from Weber's Charcoal Grilling. If you use red beets, red wine vinegar vinegar is fine. The original recipe specifies golden beets but I cannot buy golden beets in northern Wisconsin so used red. The beet mixture and goat cheese mixture could be made ahead and then refrigerated. And if you cannot buy fresh beets, you could work with canned it seems.
Provided by WiGal
Categories Spreads
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat your oven to 400 degrees.
- Rub dirt off beets with paper towel, and put beets in tightly sealed casserole, and bake for 60 to 90 minutes until tender.
- Cool beets, peel them, cut off stem and roots, and cut into small cubes (about 1/4 inch).
- Put beets into medium bowl, add 1 tablespoon of olive oil, green onion, vinegar, thyme, salt, and black pepper.
- In a small bowl, mix together goat cheese and water.
- Preheat broiler.
- Put bread onto a cookie sheet, lightly brush more olive oil onto fronts and backs of bread, and toast both sides under your broiler.
- Cut open your garlic clove and smear some garlic onto one side of bread.
- Spread goat cheese onto the garlic side, top with beet mixture, and serve at room temperature.
Nutrition Facts : Calories 173.1, Fat 8.7, SaturatedFat 3.7, Cholesterol 11.2, Sodium 318, Carbohydrate 17.7, Fiber 1.3, Sugar 2.2, Protein 6.1
SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE
Make and share this Sun-Dried Tomato Bruschetta with Goat Cheese recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 15m
Yield 12 appetizers
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
- Place the bread under the broiler and toast until light golden; remove.
- Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
- Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
- On top of that lay out some basil leaves to cover the top of the bread.
- Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
- On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
- If you like you can add a pinch of sea salt but I didn't.
- Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.
Nutrition Facts : Calories 94.6, Fat 3.6, SaturatedFat 2.1, Cholesterol 7.5, Sodium 207.6, Carbohydrate 11.4, Fiber 0.8, Sugar 1.2, Protein 4.2
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