Tomato Basil Goat Cheese Bruschetta is one of my absolute favorite things about summer. Either this or Caprese Salad makes it onto our summer menu at least twice a week.
Get your hands on some fresh, sun ripened tomatoes. I used cherry tomatoes cut into quarters, but you could use whatever you’re growing.
This takes fresh goat cheese (the creamy kind). Use a little spoon to create globs of creamy goat cheese goodness all over the tomatoes. I go for pieces that are about the same size as the tomato pieces. You want about half as much goat cheese as tomatoes.
Go out to your garden and pick a handful of fresh basil. Clean your basil leaves and then stack the leaves up on top of each other. Gently slice them into thin ribbons and then scatter them on top of the cheese. For a cup and a half of tomatoes, I use 10 to 15 good sized basil leaves.
Drizzle a good quality olive oil all around the salad. I don’t measure, but I’d guess it’s about 1- 2 tablespoons worth.
Drizzle some balsamic syrup (reduced balsamic vinegar) on there too. Again, I don’t measure, but it’s about 1-2 tablespoons.
Sprinkle a bit of kosher or sea salt on the top, along with a few grinds of fresh black pepper. If you feel extra fancy, use Maldon Flaked Sea Salt (affiliate link).
Stir and combine the ingredients gently. Taste and adjust seasonings. I like to add a little more balsamic vinegar on the top.
This is wonderful on a bed of baby spinach leaves as a main dish salad, or served with some crispy garlic bread slices for an appetizer. Or if you’re like me, just eat it with a spoon before your husband comes home. Hide all the evidence and serve him cold cuts for dinner.
(not that i’ve ever done that honey. honest.)
Tomato Basil Goat Cheese Bruschetta Recipe
To make it be actual bruschetta, spread it onto the crispy thick bread slices that you serve bruschetta on. Personally, I use cheap french bread from the grocery store cut into one inch thick slices and lightly toasted on both sides.
- 1 cup vine ripe tomatoes, cut into bite sized pieces
- ½ cup fresh goat cheese, formed into small balls
- 10-15 fresh basil leaves, cut into thin strips
- 2 tablespoons virgin olive oil
- 2 tablespoon balsamic vinegar or balsamic reduction
- bread (optional)
- Combine everything but the bread.
- To make it be actual bruschetta, spread it onto the crispy thick bread slices that you serve bruschetta on. Personally, I use cheap french bread from the grocery store cut into one inch thick slices and lightly toasted on both sides.