These goat cheese caprese bruschetta make the most of the summer produce and are a great antipasto or light lunch.
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
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.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Starter - Appetizer
- Method: Bake
- Cuisine: Italian
Keywords: goat cheese caprese bruschetta, appetizer recipe, Italian recipes, bruschetta, tomato, tomato recipe, antipasto recipes