Bruschetta (v) Recipe

Time45m

Serves4

Wood-fired goat cheese, basil, tomatoes, roasted garlic, basil pesto, baguette

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Roasted Garlic
If you haven't roasted the garlic yet, preheat your oven to 400°F (200°C). Cut the top off of a whole head of garlic, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft. Let cool and squeeze out the cloves.
2
Prepare the Tomato Mixture
In a medium bowl, combine the diced tomatoes, roasted garlic cloves (mashed), and fresh basil leaves. Add a pinch of salt and pepper to taste. Mix well and set aside.
3
Prepare the Goat Cheese
In a small bowl, crumble the goat cheese with a fork. If you prefer it creamy, you can also mix in a tablespoon of olive oil to make it spreadable.

4
Prepare the Baguette
Slice the baguette diagonally into 1/2 inch thick slices. Lay the slices on a baking sheet.
5
Toast the Baguette
Preheat the grill or oven to medium heat. Toast the baguette slices for about 2-3 minutes on each side until they are golden brown and slightly crispy.
6
Assemble the Bruschetta
Spread a layer of goat cheese on each toasted baguette slice, followed by a generous spoonful of the tomato mixture. Drizzle with basil pesto on top.
7
Serve
Arrange the bruschetta on a serving platter. Garnish with extra basil leaves if desired. Serve immediately as a delicious appetizer.