This goats cheese bruschetta is our new breakfast favorite: easy to make in minutes, with a nice balance of savoury flavors that will satisfy without feeling heavy. It's also customizable – simply add the vegetables that you like to the tomatoes (we like eggplant, but you can also add zucchini or mushroom for even more texture and flavor).
We will say that to have real success with bruschetta, you need authentic Italian bread – ciabatta. While bruschetta can be made with any crusty white bread, for best results, go with the real thing if you can.
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Goats cheese bruschetta recipe
- Four ripe tomatoes, or a generous bunch of cherry tomatoes
- A garlic clove
- Sliced ciabatta loaf
- Fresh basil, a small bunch, finely chopped
- Extra virgin olive oil, two to four tablespoons
- Goats cheese, a crumbly variety or a log
- Eggplant/mushrooms/zucchini (optional)
1. Slice the ciabatta into inch-thick slices and either grill or toast until slightly crispy.
2. Finely dice the tomatoes and drain off their juice. Season with salt and drizlle generously with olive oil. Mix in the freshly chopped basil. Let sit for at least 15 minutes.
3. Take the sliced garlic halves and gently rub over the warm, grilled ciabatta. Discard the garlic.
4. Top the bread with the diced tomatoes and sprinkle the goats cheese on top. Serve.
Tip: If you want a more substantial breakfast/brunch, quickly fry diced eggplant/mushrooms/zucchini in several tablespoonfuls of olive oil over medium heat for 10-15 minutes. Add to the goats cheese and tomato.
This isn't the only accepted bruschetta recipe – some people like adding a bit of finely chopped garlic to the tomatoes, while others drizzle the bread with olive oil and bake it for a bit in addition to the grilling. Experiment to find the method you like best, it's all about personal preference, after all.