This Goat Cheese Caprese Bruschetta recipe is a perfect summer ‘go-to’ appetizer. So fresh and healthy, it also makes a wonderful light lunch or brunch dish. Serve this with a Fennel & Orange Salad, a Savory Roasted Garlic Palmiere, and an Italian Amaretti Peach for a light, vegetarian meal.
There is a time in mid to late summer when every vegetable at the Farmer’s market is just picture perfect and luscious looking. This easy appetizer takes advantage of all that gorgeous summer produce.
WHAT IS BRUSCHETTA?
Bruschetta is an Italian antipasto, or first course of a meal. It is typically a slice of toasted or grilled bread that is topped with a variety of toppings such as meats, cheeses, or vegetables.
WHAT DO I NEED TO MAKE GOAT CHEESE BRUSCHETTA?
- Bread. I like using a crusty baguette or loaf of French bread. Using a good bread knife to cut it diagonally not only looks pretty, but you get a bigger surface area, which means more topping!
- Garlic cloves. Rubbing garlic on the bread gives it just a hint of flavor.
- Olive oil. Use a good quality olive oil for this recipe. It adds a lot of flavor, both to the bread and in the topping.
- Cherry tomatoes. I like how pretty and sweet these little tomatoes are, but you can use any tomato that you have on hand. Plum tomatoes are very nice in this recipe because they are so meaty.
- Balsamic vinegar. Use a brand that you enjoy.
- Goat cheese. I like using plain goat cheese, but feel free to try the flavored varieties.
- Capers. This one ingredient adds salt and a pickled tang. They are delicious, but if you don’t have them or don’t like them, just leave them off your bruschetta.
- Basil. You really have to use fresh basil for this recipe. It’s worth a trip to the grocery store.
- Balsamic glaze. This is an optional, but really yummy part of the topping. It is balsamic vinegar that is reduced to a thick, syrup. The flavors are intensified and a little goes a long way.
Looking for a few more recipes to use Summer’s best produce?
- The Best Cream Of Asparagus Soup
- Tropical Beet Salad
- Creamy Broccoli Salad
- Classic Caprese Salad
- Crunchy Asian Slaw
- Old Fashioned Fried Cabbage
- Rosemary Garlic Grilled Vegetables
- Ratatouille Casserole
- Sauteed Haricots Vert
- Maple Miso Glazed Brussels Sprouts
- Mexican Grilled Corn
GOAT CHEESE CAPRESE BRUSCHETTA
These goat cheese caprese bruschetta make the most of the summer produce and are a great antipasto or light lunch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves 4
- Category: Starter - Appetizer
- Method: Bake
- Cuisine: Italian
Ingredients
For the toast slices:
- 8 (½-inch) thick slices French bread, cut diagonally
- 2 large garlic cloves, peeled and cut in half
- 2 tablespoons olive oil
- Kosher salt to taste
For the tomato topping:
- ¾ cup halved cherry tomatoes
- 2 teaspoons olive oil
- 1 teaspoon good quality balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
To assemble:
- ½ cup (4 ounces) goat cheese
- 2 tablespoons capers, drained
- 16 small basil leaves
- Balsamic glaze (or balsamic reduction)
- Freshly ground black pepper, to taste
Instructions
Make the crostini toasts. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a Silpat mat. Set aside.
Slice the French bread diagonally into ½-inch thick slices.
Take one half of a raw garlic clove and gently rub it on both sides of the sliced bread. I use one half of a garlic clove to rub on about 2 slices of bread. Repeat with remaining garlic clove halves and bread slices.
Lightly brush both sides of the bread with olive oil and sprinkle lightly with Kosher salt. Place on the prepared baking sheet.
Bake for 5-7 minutes and then flip the crostini over. Continue baking for another 5 – 7 minutes.
Meanwhile, make the tomato topping. In a medium bowl, combine the tomatoes, olive oil, balsamic vinegar, salt, and pepper. Toss well and set aside for at least 10 minutes.
Spread 1 tablespoon of goat cheese on top of each crostini.
Spoon some of the tomato mixture, with a bit of juice, on top of the goat cheese.
Garnish each toast with 2 small basil leaves and a few capers.
Drizzle lightly with balsamic glaze and ground pepper.
Serve immediately.
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