Bruschetta With Goat Cheese Food

BRUSCHETTA WITH GOAT CHEESE

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.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA

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.

GRILLED CHEESE BRUSCHETTA

Steps:

• Preheat grill. Brush each slice of bread with the garlic oil. Grill, oil-side-down until lightly golden brown. Turn each slice over and top with 2 tablespoons of Monterey Jack, 1-ounce of goat cheese, black pepper and oregano. Grill until cheese just begins to melt.

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.

BEANS AND GREENS BRUSCHETTA WITH BROILED GOAT CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• Arrange the bread slices in a single layer on a baking sheet and drizzle with the olive oil. Transfer to the oven and toast until just crisp, about 10 minutes. Set aside.
• Preheat the broiler; position a rack in top third of the oven.
• Bring a large pot of water to a boil. Add the broccoli rabe and cook until al dente, 4 to 5 minutes. Drain and rinse with cool water.
• Transfer the broccoli rabe to a food processor and add cannellini beans, garlic, shallot, oregano, and salt and pepper to taste. Pulse to roughly chop. Transfer to a bowl, add 2 to 4 tablespoons of the goat cheese, and bind together with hands.
• Top each piece of toast with a heaping tablespoon of the beans-and-greens mixture and then with about 2 tablespoons of the remaining goat cheese. Broil until the cheese is golden, about 2 minutes. Serve warm.

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.

BRUSCHETTA WITH GARLIC, GOATS CHEESE AND BASIL

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.

BRUSCHETTA WITH GOAT CHEESE, ROASTED PEPPER, AND BASIL

Steps:

• Preheat oven to 375°F. Char bell pepper over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed pepper; cut into 1/2-inch-wide strips.
• Spread goat cheese on toasts. Top with red pepper strips. Place bruschetta on baking sheet. Bake until warm, about 5 minutes. Top each toast with 2 basil leaves and serve.

SUN-DRIED TOMATO BRUSCHETTA WITH GOAT CHEESE

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.

CRISPY BRUSCHETTA WITH GOAT CHEESE, TOMATOES AND MINT

Steps:

• Preheat oven to 325°F. Arrange bread slices on baking sheet. Brush olive oil over both sides of bread. Bake bread until golden, about 6 minutes per side. Remove toasts from oven. Rub cut sides of garlic over toasts.
• Combine seeded plum tomatoes and fresh lemon juice in medium bowl. Season with generous amount of salt and pepper. Toss tomatoes to combine. (Toasts and tomatoes can be prepared 1 hour ahead. Cover separately and keep at room temperature.)
• Preheat oven to 350°F. Spread goat cheese over toasts; arrange on baking sheet. Mound tomatoes on toasts, dividing equally. Bake until heated through, about 8 minutes. Transfer bruschetta to platter. Sprinkle with mint.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE

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

STRAWBERRY GOAT CHEESE BRUSCHETTA

Steps:

• Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
• Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
• Combine strawberries and thyme in a small bowl and set aside.
• Grill bread on the preheated grill until browned, about 3 minutes per side.
• Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

BRUSCHETTA WITH OVEN ROASTED BEETS AND GOAT CHEESE

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.