There isn’t a day that we’ll deny some fresh bread with cheese. But this dish takes things up a notch.
Bruschetta is one of the most tried and true appetizers you can throw together for a crowd. Our fit-for-spring spin includes a goat cheese spread paired with fresh heirloom tomatoes and topped with a balsamic reduction. Thank us later!
Goat Cheese Bruschetta with Balsamic Glaze
6 oz goat cheese
2 oz cream cheese
1 tbsp honey
2 tsp cracked black pepper
4 heirloom tomatoes, chopped
1 tbsp olive oil
1 tsp balsamic vinegar + 2 tbsp for glaze
4 basil leaves, roughly chopped
Salt and pepper, to taste
Crusty baguette, sliced
- In a small saucepan, add 2 tablespoons of balsamic vinegar and heat on low. Stir frequently until the liquid has reduced by half and the consistency is thick and syrupy (about 5 minutes).
- Add goat cheese, cream cheese, honey and black pepper to a large bowl. Use a hand mixer to blend until creamy. Set aside.
- Add tomatoes to a bowl, and season with salt and pepper. Drizzle with olive oil and 1 teaspoon balsamic vinegar, and toss to coat.
- Slice the baguette into thick slices on a diagonal. Brush each slice on both sides with olive oil. Heat a large skillet to medium-high, and toast the bread on each side until brown (1-2 minutes).
- Assemble the bruschetta by spreading the goat cheese mixture evenly on one side of the bread. Top with tomatoes, basil and drizzle with balsamic glaze. Finish with flaky sea salt and freshly cracked black pepper.