Goat Cheese Bruschetta Crostini

This delicious appetizer is packed with flavor and a medley of textures. It's a great summertime snack to serve guests and can be made with garden-fresh tomatoes and basil. Herbed goat cheese adds a layer of richness to this classic app!

This is a great little summer dish! Fresh bruschetta made with sweet tomatoes, basil and garlic tops crisp baguette slices, smeared with goat cheese.

The creamy goat cheese and drizzle of balsamic glaze makes for a tasty snack or appetizer that's fresh and cool.

This is an easy appetizer for all your summer parties - it only takes a few minutes to throw together.

★ Why You'll Love this Recipe ★

This goat cheese bruschetta crostini is a great go-to recipe for putting your garden fresh tomatoes and fresh herbs to use. 

With simple ingredients and tons of flavor, this fresh and tasty appetizer is always a favorite food during summer gatherings. 

Toasted French bread is topped with creamy goat cheese, garden-fresh homemade bruschetta and a drizzle of balsamic glaze for a super delicious appetizer that is a perfect medley of flavors.

The goat cheese is creamy and salty and herby, and complements the sweet cherry tomatoes and fresh chopped basil leaves so well.

For such a simple recipe, this is a flavor and texture explosion! The crusty bread, creamy cheese and signature bruschetta flavors go so well together.

★ Ingredients You'll Need ★

To make this delicious bruschetta recipe, you don't need a long list of ingredients, just a few key staples.

Here's a look at what you'll want to gather:

• Cherry tomatoes. I like the look of multi-colored cherry tomatoes. Grape or Roma tomatoes also work well. However any tomato will work. If you are using large tomatoes, remove seeds out before dicing, to prevent the bruschetta from becoming watery. 
• Basil. Fresh sweet basil leaves. Grow your own or purchase these fresh from the store.
• Olive oil. You can substitute avocado oil or grape seed oil if you prefer.
• Garlic. You can use fresh cloves or I like to use garlic paste to save time.
• Salt and pepper. Table salt is fine but you can also use sea salt. Fresh ground black pepper always adds more flavor if possible.
• Baguette. Or another freshly baked crusty bread.
• Garlic and herb goat cheese. I used Montchevre brand which is already seasoned. You could use plain goat cheese, or even herbed cream cheese as a substitute. 
• Balsamic glaze. I use store-bought Bertolli brand but balsamic glaze is also very easy to make from scratch. It only requires two ingredients - balsamic vinegar and brown sugar. Full instructions for how to make it are included in in the recipe note below.

★ How to Make this Recipe ★

This goat cheese bruschetta comes together in a few steps.

Here's a look at what's involved:

• Chop tomato and basil.
• Toss with garlic, oil, salt and pepper.
• Slice and toast baguette, drizzled with oil.
• Spread toasted bread with herbed goat cheese.
• Layer with bruschetta.
• Drizzle with balsamic glaze and serve!

Simple and delicious!

★ Tips & FAQs ★

What goes well with this bruschetta?

Serve this goat cheese bruschetta with a simple salad as a light lunch, or add some grilled chicken for a delicious dinner.

What's the best way to cut the bread for this bruschetta?

I recommend slicing the baguette at a 45º angle instead of your typical straight up and down cut. This will create more surface area on each slice for the bruschetta topping and it makes the appetizer look more gourmet too!

Can I make this appetizer in advance?

Bruschetta is best served immediately, while the bread is still crisp from the oven. The tomatoes will start to soften the bread quickly after you spoon them on. So, if you make this ahead of time say, for party you're hosting, then you'll want to prep the bruschetta and store it separate from the bread until you're ready to serve.

Right before serving, combine goat cheese with bread and top with bruschetta.

Storing Leftovers

Leftover bruschetta can be stored separately from the bread in an airtight container in the refrigerator for 2-3 days. After a few days, the bruschetta does start to loose some of its fresh flavor and the tomatoes will soften.

Bruschetta is best at room temperature, so I recommend removing leftovers from the refrigerator for 20 minutes or so before using.