03 April 2013

Bruschetta with Whipped Goat Cheese

Appetizers are a great thing.  They allow you to begin serving your guests and keeping them happy while the final pieces of your dinner are coming together.

I saw this recipe on a blog that I follow regularly and was immediately attracted to its beauty and simplicity - plus, whipped goat cheese?  That HAD to be a good thing!

These came together in no time and the ingredients were easy, peasy!

Bruschetta with Whipped Goat Cheese
Adapted from The Novice Chef

Grab these:
I package grape tomatoes, sliced
1 shallot, chopped
2 garlic cloves, minced
Juice of 1 lemon, divided
2 TBSP red wine vinegar
Kosher salt
Black pepper
1 French baguette or french loaf, sliced into 1/2 inch thick slices
8 oz goat cheese
4 oz cream cheese
Fresh basil leaves, chopped

Make it:
Combine tomatoes, shallot, garlic, half of the lemon juice, and red wine vinegar in large bowl.  Season with salt and pepper.  Cover and let marinate in fridge for 4 hours.

Lay loaf slices on cooking sheet and turn oven to broil.  Toast for 1 minute on each side, then store in airtight container until ready to serve.

Using a mixer, combine goat cheese and cream cheese in bowl and beat for about 3 minutes.  Add in remaining juice from the other half of the lemon.  Store in airtight container in fridge until ready to use.

Assemble immediately before serving.  Begin by spreading a generous spoonful of cheese mixture on the bread slice, top with a few tomatoes and chopped basil.  Serve!

Everyone loved this combination!  

So much flavor - and the goat cheese added that little something extra.

We will definitely make these again!  And again!

Mariah LOVES tomatoes so she was even interested in trying one.

A few minutes later I looked over and was shocked by what I saw.  She decided to eat just the tomatoes off the top and stick gummy bears right into the whipped goat cheese.


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