Olive-Goat Cheese Bruschetta

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I’m a complete sucker for bruschetta.  Really, any kind will do.  Especially one that mixes sweet(ish) with salty flavors.  Lots of different textures, too.  (I totally didn’t mean for that to rhyme, but it did.  How cute.)

Well, here’s one that will fit the bill.

Made with a mixture of briny green and Kalamata olives, sweet tomato, and goat cheese (if you aren’t a fan of goat cheese, and many people aren’t, just substitute in your favorite kind of spreadable cheese here; cream cheese or ricotta would probably be pretty good.), this little appetizer has everything it needs to be a top contender for best finger food at your next get-together. There’s the crunch of the toasted, nutty whole wheat bread, the nice tomato-basil sweetness, the earthy, salty olives, and the creamy tangy cheese, and you really can’t go wrong here.  I could literally eat a whole plate for dinner.  Forget being an appetizer.  I’ll take it as my whole meal.

Oh, wait.  I totally did.

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Olive-Goat Cheese Bruschetta

Servings: about 16 pieces

 

Ingredients

1 tomato, seeded and diced

1/2 cup chopped pitted olives **I used a mixture of pitted Kalamata and green olives

Handful fresh basil, torn into small pieces

1 teaspoon sherry vinegar

Pinch salt

Freshly ground black pepper, to taste

16 (1/4-inch-thick) slices whole-wheat or multi-grain baguette

1 garlic clove, peeled

1/4 cup mild goat cheese, at room temperature (or however much you like)

 

Instructions

1. Preheat oven to 400 degrees.

2. In a medium bowl, combine the tomato, olives, basil, sherry vinegar, salt, and pepper; set aside.

3. Arrange the baguette slices on a baking sheet and bake until lightly toasted, about 8 minutes or so.  Remove from the oven and let cool.

4. Rub both sides of each toast slice with the peeled garlic clove.  Lightly salt, if desired.

5. Spread your desired amount of goat cheese thinly on each toast.

6. Top each toast with about 1 tablespoon or so (or however much you like) of the olive mixture.  Serve immediately.  *Any leftover olive mixture refrigerates well and can be used as a topping for other dishes, such as pasta or fish.

 

Source:  Adapted from Health.

May 29, 2013 - 9:12 am

Katrina @ Warm Vanilla Sugar - This is straight up pretty! Love this recipe!

May 29, 2013 - 7:40 pm

Virginia - Now I know exactly what I’m having for my birthday dinner on Sunday! This looks like all kinds of amazing.

May 29, 2013 - 7:43 pm

srlacy - oooh oooh ooohh! Good idea! And happy early birthday!

June 2, 2013 - 4:55 pm

Virginia - Thanks Shanon! I’m currently enjoying this yummy bruschetta with a nice glass of wine. Your recipe totally made my birthday!

June 3, 2013 - 10:07 am

srlacy - Happy, happy birthday! My sister’s birthday is June 2, too!

June 7, 2013 - 8:39 pm

Anne ~ Uni Homemaker - How pretty! And it looks delish. Pinning!

August 16, 2013 - 12:58 pm

Emily - Been wanting to make this for a VERY long time and am going to a party on Sunday. Is it something I can make before I go, take, and let sit out on the table as an app or is it best served right away?

August 16, 2013 - 1:22 pm

srlacy - Hi Emily-

What I would do is assemble everything before going (toast the bread, make the olive dip, etc.) and once you get there, just quickly spread the goat cheese on top and put the olive mixture on. You could make everything beforehand, but my main concern would be that the bread would get soggy. I had mine out for a couple of hours, and I didn’t really have too much of a problem with sogginess. I think toasting the bread really helps with that.

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