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.
STRAWBERRY GOAT CHEESE BRUSCHETTA
The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.
Provided by Chef John
Categories Appetizers and Snacks Bruschetta Recipes
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g
BRUSCHETTA
Adding goat cheese to the slices of bread will contrast well with the fresh tomatoes.
Provided by Kiersten
Categories Appetizer
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- When chopping the tomatoes, take out the core and the seeds and compost them.
- Dice (and quarter) the tomatoes and place them in a large bowl with the minced garlic and chopped fresh basil.
- Sprinkle in the parmesan cheese and the salt, then mix the bowl. Let the tomato mixture marinate while you prep the bread.
- Slice the loaf into thick pieces, no smaller than 1/2 inch each.
- Lay the slices out on a sheet pan. Brush the olive oil on one side, then flip the pieces and brush it on the other.
- Bake in the oven for 5 minutes. Flip the slices, then bake for another 5 minutes (10 minutes total).
- Move the slices of bread to a cutting board. When the bread is cool enough to touch (but still warm and toasted), spread the goat cheese on each slice.
- Scoop the tomato mixture onto the tops of the bread.
- Using a teaspoon, drizzle the balsamic vinegar on top of each slice. Four teaspoons is a rough estimate-it's what I ended up using.
- Serve immediately.
APPLE-GOAT CHEESE BRUSCHETTA
It takes just six ingredients and 20 minutes to put together this beautiful bruschetta from Laura Lunardi, of West Chester, Pennsylvania. Crunchy apple and warm goat cheese top these crispy treats.
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 16 appetizers.
Number Of Ingredients 6
Steps:
- Place bread slices on an ungreased baking sheet. Broil 3-4 in. 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 longer or until cheese is softened.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 78mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
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 & ROASTED PEPPERS
An easy to assemble appetizer that is great year round.
Provided by Deborah Mele
Categories Antipasti - Bread
Time 18m
Number Of Ingredients 8
Steps:
- Preheat the broiler to high heat, and lay the bread slices flat on a baking sheet.
- Brown both sides of the bread until light golden brown, then brush one side of each slice with olive oil.
- Spread each slice with the goat cheese.
- Slice the roasted peppers into thin strips, and then arrange two or three strips on each slice of bread.
- Season with salt and pepper and lightly drizzle with olive oil.
- Roll the basil leaves up lengthwise, and using a sharp knife, cut into thin strips.
- Sprinkle the fresh basil over the bruschetta, then arrange them on a platter and serve.
Nutrition Facts : Calories 496 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 3 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 slices, Sodium 667 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 25 grams unsaturated fat
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 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
APPLE GOAT CHEESE BRUSCHETTA
If you like sweet and savory, this one is for you. Easy to make and a beautiful presentation.
Provided by CrdsGrl
Categories Appetizers and Snacks Bruschetta Recipes
Time 12m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven's broiler and set the oven rack 3 to 4 inches from the heat source.
- Toss together the goat cheese, apple, thyme, oregano, and pepper in a bowl; set aside. Arrange the bread slices on a baking sheet; toast the bread under the broiler until golden brown, 1 to 2 minutes.
- Sprinkle the goat cheese mixture evenly over the bread slices. Return bread to oven to broil until cheese is softened, about 1 minute more.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 12.7 g, Cholesterol 3.5 mg, Fat 1.7 g, Fiber 0.9 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 139.7 mg, Sugar 2.4 g
BRUSCHETTA, GOATS CHEESE
Luxurious herbed soft goats cheese with mouth tingling South African piquante peppers, pickled in a sweet, snappy brine.
Provided by jaenee
Time 10m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Cut baguette into quarters and slice each in half horizontally or slice thinly, brush each with olive oil.
- Grill or griddle till golden.
- Top with the Peppers, basil leaves and cheese.
- Drizzle each with olive oil and sprinkle with freshly ground pepper.
CRISPY BRUSCHETTA WITH GOAT CHEESE, TOMATOES AND MINT
Categories Tomato Appetizer Bake Vegetarian Goat Cheese Mint Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
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Servings 4Calories 119 per servingTotal Time 25 mins
- Spread 1 1/2 teaspoons goat cheese on each bread slice. Using a slotted spoon, arrange 1 tablespoon tomato mixture over cheese. Serve immediately.
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3/5 (186)Total Time 10 minsServings 8Calories 252 per serving
- In a medium bowl, whisk together the oil, lemon juice, vinegar, honey, and ¼ teaspoon each salt and pepper. Stir in the shallot and herbs.
- Drizzle half the vinaigrette over the bread, spread with the goat cheese, and drizzle with the remaining vinaigrette.
GOAT CHEESE BRUSCHETTA WITH MUSHROOMS - A COUPLE COOKS
From acouplecooks.com
Reviews 20Servings 4Cuisine AmericanCategory Appetizer
- Cut the bread into slices, and brush each side with olive oil. Cook on a griddle on the stovetop, about 1 minute per side.
- Wipe any dirt from the mushrooms and slice them. Coarsely chop the thyme and oregano. In a skillet, heat 1 tablespoon of olive oil, then add the mushrooms, herbs, a few pinches kosher salt, and fresh ground pepper, and saute until the mushrooms are tender, about 4 minutes. Turn off the heat, and add a few squeezes of fresh lemon juice.
- Peel the garlic clove and cut it in half. Rub the cut end of the garlic on the top of each bread slice. Spread some goat cheese over each slice, then top with the warm mushrooms.
BRUSCHETTA WITH GOAT CHEESE - BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Calories 57 per servingTotal Time 58 mins
- Preheat oven to 425 degrees F. Cut bread into 1/2-inch-thick slices. Lightly brush both sides of each slice with the 2 tablespoons olive oil. Arrange on an ungreased baking sheet. Bake about 10 minutes or until crisp and light brown, turning once. If desired, transfer the cooled toasts to a storage container. Cover and store the toasts at room temperature for up to 24 hours.
- Meanwhile, in a medium mixing bowl stir together goat cheese, light cream cheese, lemon juice, and snipped sage or oregano. Cut red pepper into strips. Toss chopped olives in the 1/2 teaspoon olive oil.
- To assemble, spread each slice of toast with cheese mixture. Top with red pepper strips, chopped olives, and sage leaves. Serve warm or at room temperature. To heat, return slices to the ungreased baking sheet. Bake in a 425 degree F oven about 3 minutes or until the toppings are heated through. Makes about 24 servings.
CRANBERRY GOAT CHEESE BRUSCHETTA WITH GARLIC AND HERB ...
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5/5 (19)Category Appetizer, Party, StarterCuisine Moroccan, North African, North AmericanCalories 208 per serving
- Combine all the ingredients of chermoula in a bowl, except the oil and lemon juice. Slowly drizzle in the oil and juice, whisking the mixture with a fork as you go along. Set aside (chermoula can keep in a sealed jar in the fridge for a week, or even longer).
- Combine water and sugar in a medium saucepan on high heat, and bring to a boil. Cook, stirring occasionally, until sugar is completely dissolved - about 3 minutes. Add the cranberries to the pot and return to a boil. Once boiling, lower the heat and simmer for 10 minutes, or until most of the cranberries have burst.
- When you're ready to serve your cranberry goat cheese bruschetta, slice baguette or ciabatta thinly. Spread with 2 tablespoons of goat cheese (or more, to taste), top with a tablespoon of cranberry sauce and two teaspoons of garlic and herb chermoula. You can use more or less of each component - taste and decide how you like it.
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Servings 4Total Time 30 mins
- Preheat the broiler. In a medium skillet, heat 2 tablespoons of olive oil until shimmering. Add the garlic, bay leaf and thyme sprigs and cook over moderate heat until fragrant, 2 minutes. Add the artichokes and lemon zest and cook, stirring, until lightly browned, 5 minutes. Scrape the thyme leaves into the skillet; discard the sprigs and bay leaf.
- Transfer the artichoke mixture to a food processor. Add the goat cheese and lemon juice; pulse until pureed. Season with salt and pepper. Transfer to a serving dish, cover and keep warm.
- Brush the bread slices with olive oil and broil for 1 minute, turning once, until golden and crisp. Serve the artichoke spread with the baguette slices.
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4.9/5 (11)Total Time 50 minsCategory AppetizerCalories 157 per serving
- In the meantime, slice baguette into 1/2 inch slices at a diagonal. Brush both sides with olive oil, sprinkle with a little salt and place on a sheet pan in a 400 F oven for 15-20 minutes, or until very crisp. Set aside.
- Place cream cheese and goat cheese in a bowl and warm in a microwave until just soft enough to combine easily with a fork. ( I place the bowl in my toaster oven on low). Mix with a fork until smooth. Season with salt and pepper. Feel free to add some fresh chopped herbs ( basil or parsley) Set aside.
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4.2/5 (4)Total Time 1 hr 15 minsCategory Appetizer, Side DishCalories 210 per serving
- Toss the beets with the minced garlic, 2 tbsp olive oil, balsamic vinegar, kosher salt and black pepper.
- Place in an even layer on a baking sheet and into the oven for 1 hour, or until the beets are fork tender.
- While the beets are roasting, brush the sliced bread with the remaining 2 tbsp olive oil, set aside.
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5/5 (1)Total Time 45 minsCategory AppetizerCalories 94 per serving
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- Put sliced figs in a small saucepan along with the sherry and a little water, to cover. Bring to a boil and remove from heat, and let the figs steep while you sauté the onions. The dried figs will plump and absorb the flavor of the sherry.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add onions, garlic, rosemary sprigs, salt and pepper. Sauté, stirring often, for 10-12 minutes, until onions are lightly browned. Using a slotted spoon, transfer the figs to the onion mixture and stir through (the soaking liquid is not needed). Remove any thick woody rosemary stems. Let the onion mixture cool for ten minutes or so and then heap it on top of the goat cheese. At this point you can cover and refrigerate the dish for up to 24 hours. When you are ready to serve it, let it sit at room temp for 1/2 hour before continuing.
- Bake, uncovered, for 20 minutes or until the cheese is hot and starting to bubble at the edges. Serve warm.
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Servings 8Calories 61 per serving
- Arrange bread on a baking sheet; bake at 400° for 8 minutes or until lightly browned and crisp. Remove toast slices from oven, and cool 2 minutes.
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