Wolfies Swim School

Bruschetta & Goat Cheese Toast

There were days pre-children when my husband and I would sit down and linger over carefully curated meals savoring the unique flavor combinations and meandering conversation. Well, the pace of life picked up with four kids but this single dish remained a favorite. Over the years, we’ve eaten this for an appetizer, or for a stand-alone dinner and taken it to countless potluck occasions with friends, and our kids (well, most of them) have also come to love it. I cannot tell you the number of friends who have requested that Matt write down the recipe (this is his masterpiece), and I’m happy to say I finally got him to do it!

So, add these items to your grocery list, invite your friends and tell your taste buds to get ready for a party in your mouth…

Bruschetta Goat Cheese Toast Recipe
 
Goat cheese:  
 

1 medium red pepper

Cut top off and seed the red pepper

Stuff with 8oz block of goat cheese

Sprinkle of Parsley

Pinch of Salt on top

Place in ovenproof Glass dish/bowl

Bake at 350 degrees for 15 minutes (or until desired temp)

Broil top at 475 for 1 minute to brown crust

 
Bruschetta:  

Finely Mince 3 garlic cloves

Add to large glass bowl with:

4 tablespoons of EVOO
1/2 tablespoon of dried basil leaves (or 6 large leaves of fresh basil chopped)
1/2 tablespoon of H-E-B Sicilian herbs
1/4 teaspoon freshly crushed black peppercorns
1/2 teaspoon of salt

Mix and sit so the ingredients can mingle with their new bowl-mates.

Chop 1/2 red onion Add to bowl of garlic, oil and herbs

Seed and evenly dice 5 Roma tomatoes
Add to bowl and mix as you chop
Add salt to taste up to 1/2 teaspoon
The longer it sits the more the flavors meld

Toast:  
 
 

Preheat oven to 350 degrees

Cut 1 loaf ciabatta/French bread in thin slices at an angle

Place on large cookie sheet

Add to oven at 350 degrees for 8 minutes (adjust to desired toasting)

 

 
Place goat cheese and bruschetta on tray with bread. Serve individually and enjoy with lots of wine.

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