Best 20 Bruschetta Cheese Recipes

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Indulge in the decadent symphony of flavors with our Chocolate Pecan Tart, a masterpiece that harmonizes the rich, velvety embrace of dark chocolate with the toasty crunch of pecans. This delectable treat is encased in a buttery, flaky crust, making every bite an exquisite experience. Our culinary journey doesn't stop there; discover a treasure trove of tempting variations, from the classic Chocolate Tart to the indulgent Chocolate Mousse Tart and the refreshing Key Lime Tart. Each recipe is carefully curated to tantalize your taste buds, offering a delightful escapade into the realm of sweet indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA



Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

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.

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY



Bruschetta with Gorgonzola Cheese and Honey image

Provided by Giada De Laurentiis

Categories     dessert

Time 35m

Yield 6 servings

Number Of Ingredients 4

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Steps:

  • Preheat the oven to 400 degrees F.
  • Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.
  • Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.
  • Drizzle the toasts with honey. Place on a serving platter and serve immediately.

STRAWBERRY GOAT CHEESE BRUSCHETTA



Strawberry Goat Cheese Bruschetta image

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

½ cup balsamic vinegar
12 slices Italian bread
1 tablespoon olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
salt and freshly ground pepper to taste

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

STEAK & BLUE CHEESE BRUSCHETTA WITH ONION & ROASTED TOMATO JAM



Steak & Blue Cheese Bruschetta with Onion & Roasted Tomato Jam image

An appetizer bursting with flavor from bleu cheese, caramelized onion, jam and balsamic vinegar-tasty bites that vanish in a hurry. -Debbie Reid, Clearwater, Florida

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 16 appetizers.

Number Of Ingredients 12

5 tablespoons olive oil, divided
1 large sweet onion, halved and thinly sliced
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3/4 cup crumbled blue cheese
3 garlic cloves, minced
16 slices French bread baguette (1/2 inch thick)
2 beef ribeye steaks (3/4 inch thick and 8 ounces each)
1-1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 400°. In large skillet, heat 2 tablespoons oil over medium-high heat; saute onion until softened. Reduce heat to medium-low; cook until golden brown, 25-30 minutes, stirring occasionally., Toss tomatoes with 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; spread in a 15x10x1-in. pan. Roast until softened, 10-15 minutes. Stir tomatoes into onion, mashing lightly. In small bowl, mix cream cheese, blue cheese, garlic and the remaining salt and pepper., Brush bread slices with remaining oil; grill, covered, over medium heat until lightly toasted, 1-2 minutes per side. Sprinkle steaks with steak seasoning. Grill, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 3-5 minutes per side. Let stand 5 minutes before slicing., To serve, spread toasts with cheese mixture; top with steak and onion mixture. Drizzle with vinegar.

Nutrition Facts : Calories 185 calories, Fat 14g fat (6g saturated fat), Cholesterol 32mg cholesterol, Sodium 292mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 8g protein.

APPLE GOAT CHEESE BRUSCHETTA



Apple Goat Cheese Bruschetta image

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

¼ cup crumbled goat cheese
1 Fuji apple - peeled, cored, and chopped
¾ teaspoon chopped fresh thyme
½ teaspoon chopped fresh oregano
¼ teaspoon coarse ground black pepper
8 thin slices French bread

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 'N CHEESE-STUFFED CHICKEN BREASTS



Bruschetta 'n Cheese-Stuffed Chicken Breasts image

This started off as a Kraft recipe but I changed so many things... that it is now my recipe!! This was easy to make and delicious!

Provided by Redsie

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1/2 cup shredded part-skim mozzarella cheese, divided
1/4 cup chopped fresh basil
1/4 cup Italian breadcrumbs
4 boneless skinless chicken breasts

Steps:

  • Preheat oven to 350°F
  • Combine tomatoes with their liquid, 1/4 cup of the cheese, the basil and breadcrumbs; stir just until moistened.
  • Place the chicken breasts in large freezer-weight resealable plastic bag. Pound chicken with rolling pin or meat mallet until chicken is 1/4-inch thick.
  • Place chicken, top-sides down, on large cutting board; spread the chicken with a few tablespoons of tomato mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Spread the remaining tomato mixture on chicken.
  • Bake 40 minute Sprinkle with remaining 1/4 cup cheese.
  • Bake an additional 5 minute or until chicken is cooked through and cheese is melted.

Nutrition Facts : Calories 258, Fat 6.6, SaturatedFat 3.4, Cholesterol 86.7, Sodium 607.2, Carbohydrate 12.5, Fiber 1.9, Sugar 4.6, Protein 36.1

CHERRY AND GOAT CHEESE BRUSCHETTA



Cherry and Goat Cheese Bruschetta image

Don't wait until dessert to serve this juicy summertime fruit -- take cherries on a savory spin as a bruschetta topping. Sprinkle on fresh thyme leaves for extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Yield Makes 12 toasts

Number Of Ingredients 6

3 cups pitted and halved dark sweet cherries
1 tablespoon extra-virgin olive oil
A few fresh thyme sprigs
Coarse salt
10 ounces fresh goat cheese, room temperature
Twelve 1/2-inch-thick slices of toasted rustic bread

Steps:

  • On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
  • Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

APPLE-GOAT CHEESE BRUSCHETTA



Apple-Goat Cheese Bruschetta image

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

16 slices French bread (1/2 inch thick)
1 medium Fuji apple, chopped
1/4 cup crumbled goat cheese
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced fresh oregano
1/4 teaspoon coarsely ground pepper

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

BRUSCHETTA WITH GORGONZOLA CHEESE AND HONEY



Bruschetta With Gorgonzola Cheese and Honey image

I saw a few recipes but none were just like this one. We prepared these for a luncheon that is being catered...I had the honor of taking a bit part. This was courtesy of Giada de Laurentis.

Provided by Manami

Categories     Spreads

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1 baguette (1/2-inch thick slices)
1/4 cup extra virgin olive oil
1 garlic clove
8 ounces gorgonzola, sliced
3 tablespoons honey

Steps:

  • Preheat oven to 400ºF.
  • Arrange the sliced baguette bread on a baking sheet.
  • Brush with olive oil.
  • Bake bread until pale golden and crsip, about 10 minutes.
  • Rub garlic clove over all the toasts.
  • Arrange the cheese on toasts and bake until the cheese is melted, about 3 minutes.
  • Drizzle the toasts with honey.
  • Place on serving platter and serve immediately.

Nutrition Facts : Calories 452.8, Fat 22.1, SaturatedFat 8.8, Cholesterol 28.4, Sodium 988.4, Carbohydrate 48.9, Fiber 2.3, Sugar 9, Protein 14.8

BASIL CREAM CHEESE BRUSCHETTA



Basil Cream Cheese Bruschetta image

This appealing appetizer takes classic bruschetta to new heights. Instead of olive oil, these savory treats are spread with reduced-fat cream cheese, then topped with tomato, green onion and ripe olives.-Michelle Wentz, Fort Polk, Louisiana

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 6

12 slices French bread (1/2 inch thick)
1/2 cup chopped seeded tomato
2 tablespoons chopped green onion
1 tablespoon chopped ripe olives
4 ounces reduced-fat cream cheese
1 tablespoon minced fresh basil

Steps:

  • Place bread on an ungreased baking sheet. Broil 6-8 in. from the heat for 3-4 minutes or until golden brown. Meanwhile, in a small bowl, combine the tomato, onion and olives; set aside. , Combine cream cheese and basil; spread over the untoasted side of bread. Broil 3 minutes longer or until cheese is melted and edges are golden brown. Top with tomato mixture. Serve warm.

Nutrition Facts : Calories 81 calories, Fat 3g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 164mg sodium, Carbohydrate 11g carbohydrate (2g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

CRISPY BRUSCHETTA WITH GOAT CHEESE, TOMATOES AND MINT



Crispy Bruschetta with Goat Cheese, Tomatoes and Mint image

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

12 1/2-inch-thick slices Italian or French bread (from about 3-inch-diameter loaf)
3 tablespoons olive oil
1 large garlic clove, halved
6 plum tomatoes, seeded, chopped
1 teaspoon fresh lemon juice
4 ounces soft fresh goat cheese (such as Montrachet)
3 tablespoons chopped fresh 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.

ASPARAGUS GOAT CHEESE BRUSCHETTA WITH PORCINI VINAIGRETTE



Asparagus Goat Cheese Bruschetta with Porcini Vinaigrette image

Provided by Shelley Wiseman

Categories     Bread     Mushroom     Appetizer     Quick & Easy     Graduation     Wedding     Goat Cheese     Asparagus     Spring     Shower     Engagement Party     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 9

1/2 ounce dried porcini mushrooms
1 cup boiling water
1/4 cup sherry vinegar
1/4 cup minced shallots
2 teaspoons sugar
1/4 cup extra-virgin olive oil, plus additional for brushing
2 bunches (2 pounds) green asparagus (not pencil), ends trimmed to 6 inches
8 ounces fresh goat cheese, softened
8 (1/2-inch thick) slices good quality bread, such as pain de mie, pullman or sourdough, crusts trimmed

Steps:

  • Make vinaigrette:
  • Put dried mushrooms in a heatproof bowl and pour boiling water over them. Let stand 20 minutes. Pour mushrooms with liquid through a paper towel-lined sieve into a small saucepan. Transfer mushrooms to a cutting board and finely chop. Add vinegar, shallots, sugar, 1/2 teaspoon salt, and half of mushrooms to saucepan and boil mixture until it is reduced to 2/3 cup, about 10 minutes. Whisk in 1/4 cup olive oil and add salt and pepper to taste. Sauce can be served warm or at room temperature.
  • Make bruschetta:
  • Preheat oven to 400°F with rack in upper third.
  • Stir together remaining chopped mushrooms with softened goat cheese in a small bowl.
  • Place a steamer basket in a 5-quart pot filled with 2 inches of water. Steam asparagus, covered, just until tender, 4 to 5 minutes. Transfer asparagus to a bowl of ice water to stop cooking, then drain and pat dry.
  • Halve asparagus crosswise.
  • Arrange bread slices on a large baking sheet. Brush with some olive oil and bake until golden, 10 to 12 minutes.
  • Spread goat cheese mixture generously on toasts.
  • To serve, place a toast in the center of a salad plate and arrange 4 or 5 stem ends of asparagus on each. Top stems with asparagus tips, arranging them perpendicular to stems. Drizzle asparagus and surrounding plate with vinaigrette.

GARLIC AND CHEESE BRUSCHETTA



Garlic and Cheese Bruschetta image

Reduced fat ingredients make this yummy bruschetta especially loveable. Swiss cheese and onions lend their distinctive flavors to appetizers that are impossible to resist.

Provided by STP

Categories     Appetizers and Snacks     Canapes and Crostini Recipes

Time 25m

Yield 16

Number Of Ingredients 10

1 cup fat free cream cheese
6 tablespoons nonfat sour cream
2 tablespoons fat-free mayonnaise
1 cup shredded reduced fat Swiss cheese
¼ cup freshly grated Parmesan cheese
2 tablespoons minced parsley
1 tablespoon minced green onions
2 cloves garlic, peeled and minced
2 (1 pound) loaves French bread, cut diagonally in 1 inch slices
¼ teaspoon ground black pepper

Steps:

  • Preheat the broiler.
  • In a medium bowl, blend fat free cream cheese, nonfat sour cream and fat-free mayonnaise with an electric mixer until smooth. Stir in 1/2 the reduced fat Swiss cheese, Parmesan cheese, parsley, green onions and garlic.
  • Arrange bread slices in a single layer on a medium baking sheet. Lightly toast under the broiler. Remove from heat.
  • Spread French bread slices with the cream cheese mixture. Sprinkle with remaining Swiss cheese. Broil under the preheated broiler approximately 1 1/2 minutes, until cheese is melted. Remove from heat and sprinkle with ground black pepper.

Nutrition Facts : Calories 204.2 calories, Carbohydrate 34.3 g, Cholesterol 6.2 mg, Fat 2.1 g, Fiber 1.4 g, Protein 11.7 g, SaturatedFat 0.9 g, Sodium 508.1 mg, Sugar 2.3 g

CHEESE & OLIVE BRUSCHETTA



Cheese & Olive Bruschetta image

I've never had anyone turn these down. They are so easy to make and the results are always good. Try these after the game or after a winter outdoors event. I have been told that the recipe was originally from a Company's Coming cook book- I am not sure where I found it. I love Company's Coming cookbooks so that is likely where I saw it.

Provided by Bergy

Categories     Lunch/Snacks

Time 30m

Yield 26 Baguettes apprx

Number Of Ingredients 10

1/2 cup mayonnaise (or salad dressing)
1 cup mozzarella cheese, grated
2 medium tomatoes, seeded, finely chopped
1/4 cup black olives, chopped
1/4 cup parmesan cheese (preferably freshly grated)
1 teaspoon oregano
1/4 teaspoon basil
pepper
1 baguette, fresh, about 2 1/2-inch round and 27-inch long
1/3 cup butter, softened

Steps:

  • Mix the first 8 ingredients (this can be done the day ahead and refrigerated).
  • Cut the baguette into 1" slices.
  • Butter one side.
  • Arrange on a cookie sheet, buttered side up.
  • Divde the Mixture among the slices and spread.
  • Bake in 350f oven for about 15 minutes and the cheese has melted.

BRUSCHETTA WITH GOAT CHEESE AND BALSAMIC REDUCTION



BRUSCHETTA WITH GOAT CHEESE AND BALSAMIC REDUCTION image

Categories     Tomato     Appetizer

Yield 15 servings

Number Of Ingredients 10

6 very large tomatoes, coarsely chopped
½ red onion, chopped
1/2 cup olive oil (1/4 cup for the tomato mixture and then reserve 1/4 cup for spreading on the bread before grilling)
3 tbsp. fresh oregano, chopped
3 tsp. fresh basil, chopped
2 tbsp. fresh parsley, chopped
2 loaves of fresh Italian bread, cut into 1-inch slices
6 oz. container goat cheese, softened and at room temperature so that it spreads easily
¼ cup balsamic vinaigrette
Salt and Pepper TT

Steps:

  • Turn on grill to 400 F degrees. In a medium bowl, combine tomatoes, onion, garlic, 1/4 cup olive oil, oregano, basil, and parsley. Season with salt and pepper. Mix everything together gently. Reduce balsamic vinaigrette to 4/5 and then add it into the tomato mixture. Mix it in gently. Adjust seasonings if necessary. Cut bread into 1-inch slices and brush with the reserved olive oil on both sides. Place bread slices on grill and cook on each side until grill marks are noticeable. Be careful, you don't want to burn the bread! Let bread cool and then spread with goat cheese, then top with tomato mixture. Serve immediately. Note- If goat cheese is not spreading easily, then you can just crumble it and sprinkle it on the bread.

TOMATO, BLUE CHEESE AND PROSCIUTTO BRUSCHETTA



Tomato, Blue Cheese and Prosciutto Bruschetta image

Treat your family with this cheesy bruschetta that's made using ham and Muir Glen® tomatoes - a flavorful Italian appetizer.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 40m

Yield 8

Number Of Ingredients 9

1/3 cup juice reserved from canned tomatoes (below)
1/3 cup honey
1/3 cup apple cider vinegar
1 loaf baguette French bread
1/4 cup olive oil
1/2 teaspoon fresh cracked black pepper
1 can (14.5 oz) Muir Glen™ Organic or Meridian Ruby™ diced tomatoes, drained and 1/3 cup juice reserved
1 package (5 oz) blue cheese, crumbled
2 packages (3 oz ea) prosciutto or thinly sliced dry cured ham, cut into strips

Steps:

  • In 1-quart saucepan, mix sweet and sour sauce ingredients. Simmer over medium heat about 10 minutes, stirring occasionally, until sauce coats back of spoon.
  • Heat oven to 400°F. Cut bread into 1-inch slices; place on ungreased cookie sheet. Brush both sides of each bread slice with olive oil; sprinkle 1 side of each with pepper. Toast in oven 5 to 7 minutes or until light brown.
  • Spoon 1 teaspoon drained tomatoes onto each toasted bread slice; top with crumbled blue cheese and prosciutto strips. Drizzle with sweet and sour sauce.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 10 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 15 g, TransFat 0 g

ARTICHOKE AND GOAT CHEESE BRUSCHETTA



ARTICHOKE AND GOAT CHEESE BRUSCHETTA image

Categories     Condiment/Spread     Cheese     Appetizer     Bake     Cocktail Party     Vegetarian

Yield 18-20 pieces

Number Of Ingredients 7

18 slices baguette bread slices, cut on the diagonal about 1/4-inch thick
extra virgin olive oil
2 6 oz jars marinated artichoke hearts
1/2 cup + 2 TB chopped flat leaf parsely (italian), divided
1/2 cup Parmigiano-Reggiano cheese, grated
freshly ground black pepper
6 ounces creamy goat cheese, crumbled

Steps:

  • Preheat oven to 375 degrees F. Brush baguette bread slices on both sides with olive oil and place them on a baking sheet. Bake slices until just crisp, about 3 minutes a side. Remove from oven and leave on baking sheet. (Bread can be toasted 3 hours ahead; cover loosely with foil and leave at room temperature.) Makes 18 - 20 bruschettas. Drain artichokes, reserving about 2 tablespoons of the oil they were packed in, and place them in a food processor fitted with a metal blade. Add reserved 2 tablespoons artichoke oil, 1/2 cup of the parsley, Parmesan cheese, and several grindings of black pepper. Process, pulsing machine, until mixture is a coarse puree. (Puree can be prepared 3 hours ahead; cover and leave at cool room temperature.) When ready to serve, spread each bread slice with a mound of artichoke puree and top with some crumbled goat cheese. (Bruschetta can be assembled 1 hour ahead; leave uncovered, at room temperature.) --0r--When ready to eat, bake until cheese is melted and bruschetta are warm, approximately 5 to 6 minutes. Sprinkle bruschetta with black pepper and some of the remaining parsley. Serve warm on a platter.

GOAT CHEESE AND CHERRY BRUSCHETTA RECIPE - (4.4/5)



Goat Cheese and Cherry Bruschetta Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 7

16 (1/2-inch-think) diagonally cut French Baguette slices
2 Tablespoons olive oil
Salt
4 ounces good-quality goat cheese (Chévre)
16 to 24 canned or frozen black sweet cherries, drained, rinsed, and halved; or pitted fresh cherries, halved
3 Tablespoons honey
1 tablespoon fresh thyme leaves

Steps:

  • Preheat large grill pan over medium-high heat. Brush bread slices with olive oil; sprinkle with salt. Grill bread, oil side down, 3 to 5 minutes or until grill marks form and edges are slightly charred. Transfer grilled bread to plate. Spread bread with goat cheese; top with 2 or 3 halved cherries. Drizzle with honey. Sprinkle with thyme leaves.

SMOKED SALMON, CREAM CHEESE & DILL BRUSCHETTA



SMOKED SALMON, CREAM CHEESE & DILL BRUSCHETTA image

Categories     Bread     Appetizer     Bake     Cocktail Party     Quick & Easy

Yield 6 people

Number Of Ingredients 7

4 oz. plain cream cheese
3 oz. Norwegian smoked salmon
Few sprigs fresh dill
capers
lemon juice
This recipe is also great with anchovies or bay shrimp in place of the smoked salmon.
Wine companion: Bethel Heights 2002 Pinot Noir, Oregon $14 - $16. Or instead of wine serve with a dry vodka martini.

Steps:

  • Start by spreading the cream cheese, then follow with the salmon. Dress each piece with desired amount of dill and capers. Assemble all pieces on a tray and squirt with fresh lemon just before serving.

BRUSCHETTA & CHEESE



Bruschetta & Cheese image

This twist on bruschetta is delicious. It's fresh, full of flavor and cheesy! The fresh basil adds a peppery taste and made the Test Kitchen smell amazing.

Provided by Bobbi Gulla

Categories     Snacks

Time 4h20m

Number Of Ingredients 12

1 c very ripe tomatoes, chopped & seeded
1/2 c fresh basil, finely chopped
1/2 c vidalia onion, finely chopped
1 Tbsp olive oil, extra virgin
1 Tbsp red wine vinegar
2 tsp minced garlic [use the ready minced garlic]
1/4 tsp salt
1/4 tsp freshly gound black pepper
1/2 tsp sugar [white & granulated]
1/2 tsp Accent [optional]
1/2 c mozzarella cheese [finely shredded/whole milk]
crackers [your family's favorite or garlic bread cut into bite size pieces.

Steps:

  • 1. Mix all ingredients [except crackers/garlic bread] in medium bowl. The cheese is optional for some people but not for me. :-)
  • 2. Put in refrigerator until flavors mingle, about 4 hours.
  • 3. Spoon bruschetta onto crackers/garlic bread. The crackers/garlic bread are not an option for me because of dental problems. I sure wish I could put the bruschetta on the garlic bread. I eat mine with a spoon [that's where I got the cheese idea]. Enjoy!

Tips:

  • For the best bruschetta, use a good quality bread. A sturdy bread like a baguette or ciabatta will hold up well to the toppings.
  • Brush the bread with olive oil before grilling. This will help to prevent it from becoming dry.
  • Grill the bread until it is golden brown and crispy.
  • Use fresh, ripe tomatoes for the topping. Roma tomatoes are a good choice because they are firm and have a low water content.
  • Dice the tomatoes small so that they are easy to eat.
  • Season the tomatoes with salt, pepper, and basil. You can also add other herbs, such as oregano or thyme.
  • Use a good quality cheese for the topping. A hard cheese like Parmesan or Manchego will add a nice salty flavor to the bruschetta.
  • Grate the cheese finely so that it melts evenly.
  • Top the bruschetta with the cheese and tomatoes. You can also add other toppings, such as grilled vegetables or cured meats.
  • Serve the bruschetta warm or at room temperature.

Conclusion:

Bruschetta is a simple but delicious dish that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few fresh ingredients, you can create a delicious appetizer or snack that will impress your friends and family.

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