Best Sun Dried Tomato Goat Cheese Bruschetta Recipes

Sun-Dried Tomato Bruschetta with Goat Cheese image

Provided by PalatablePastime

Time 15m

Yield 12 appetizers

Number Of Ingredients 5

4 ounces goat cheese, crumbled
12 slices Italian bread or 12 slices French bread, 3/4 inch thick
12 sun-dried tomatoes
1 cup fresh basil leaf
extra virgin olive oil

Steps:

Preheat broiler.
Slice your bread, if you have not done so already; place them on a baking sheet which you have lined with aluminum foil (just in case something falls off and tries to burn).
Place the bread under the broiler and toast until light golden; remove.
Turn the bread over, place the bread under the broiler and toast just until the bread firms slightly but not golden yet; remove.
Brush the lighter side with olive oil (you may decline this if you are using tomatoes packed in oil, but it's your choice).
On top of that lay out some basil leaves to cover the top of the bread.
Mince the sun-dried tomatoes and sprinkle on top of the basil; I use regular dried on mine that are still pliant like raisins; if yours are hard you may need to have soaked them in warm water in advance and squeezed dry then mince; but you can do that now, no biggie.
On top of the tomatoes sprinkle a generous amount of goat cheese and tap down so it doesn't fall off.
If you like you can add a pinch of sea salt but I didn't.
Place the bruschettas under the broiler and toast just until the cheese starts to soften and the edges get nice and brown; serve.

Nutrition Facts : Calories 94.6, Fat 3.6, SaturatedFat 2.1, Cholesterol 7.5, Sodium 207.6, Carbohydrate 11.4, Fiber 0.8, Sugar 1.2, Protein 4.2

SUN-DRIED TOMATO-GOAT CHEESE BRUSCHETTA image

Yield 8 pieces

Number Of Ingredients 10

Eight ¼- to ¾-inch slices rustic Italian or French baguette (day-old is fine)
Halved garlic cloves for rubbing
1 plum tomato, cut into ¼-inch dice
2 tablespoons finely chopped, oil-packed sun-dried tomatoes, drained
1 teaspoon extra-virgin olive oil
2 tablespoons minced fresh basil
¼ teaspoon freshly ground pepper, or to taste
Dash of salt, or to taste
3 tablespoons fresh white goat cheese (chèvre); (see Tip)
3 tablespoons freshly grated parmesan cheese

Steps:

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Position the oven broiler rack to 4 to 5 inches from the heating element; preheat the broiler. Arrange the bread slices in a single layer on a baking sheet. Lightly toast under the broiler, about 1 minute per side. The bread should be golden brown and crisp on the outside, chewy and soft on the inside. Rub one side of each warm slice with cut garlic; the more you rub, the stronger the flavor. Stir together the plum tomato, sun-dried tomatoes, olive oil, basil, pepper, and salt in a small bowl. Spread the bread slices with the goat cheese and top with the tomato mixture; sprinkle with Parmesan cheese. Broil until the cheese is melted, about 1 ½ minutes. Serve warm or at room temperature. Advance preparation The bread can be toasted early in the day. The tomato topping will keep for up to 1 day in a covered container in the refrigerator. Bring the topping to room temperature; assemble and broil the bruschetta just before serving. Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.