Considering my dislike for fresh tomatoes, it’s kind of surprising how frequently I’ve been making this bruschetta recipe–it’s just so easy and so good! While I’m not personally eating leftovers out of the container with a spoon and without a carb alongside, most others have been willing to do so! And that’s always a good thing if you’re looking for a recipe to please a crowd.
The bruschetta part is pretty standard and not super inventive, but the goat cheese is a fun added element that takes it to the next level. It’s also easy to adjust the serving side depending on how many people you’re cooking for, and the good news is it’s pretty hard to screw up! So feel free to roughly experiment with the proportions :)
Goat Cheese Bruschetta
- 6 Roma tomatoes
- 1 tbsp minced garlic (I buy the jarred one from Trader Joe’s)
- ~5 tbsp fresh basil, thinly sliced
- French bread, baguette (thinly sliced + toasted, if you’d like) or crostinis
- Goat cheese or herbed goat cheese
- Healthy drizzle of olive oil
- Black pepper, to taste
- Salt, to taste
Dice tomatoes, drain excess juice, and transfer to a large bowl. Add basil, black pepper, olive oil, and garlic. Stir until combined.
Grab your bread or crostini and spread a generous amount of goat cheese on each piece. Top with a tablespoon of bruschetta and serve right away. Store bruschetta in an airtight container and refrigerate for up to three days.