Katie Austin

Goat Cheese Bruschetta

Goat Cheese Bruschetta

Here’s what you need:

2 cups of cherry tomatoes, cut in half

2 tbsp olive oil

3 cloves of crushed garlic

Salt and pepper, to taste

1/2 cup of goat cheese

1/2 cup of cream cheese

1 tsp chili oil (I used the Chili Garlic Crunch Oil from Trader Joe’s)

4 slices of sourdough bread, cut in half

Seasoning: olive oil, sea salt, red pepper flakes

Here’s how you make it:

First, sauté diced tomatoes with fresh minced garlic, pepper, olive oil and salt for about 8-10 minutes on low/medium heat

Then place the cooked tomatoes in a bowl and let them refrigerate for at least 1 hour

Next, slice up some fresh sourdough bread, drizzle some olive oil and bake at 450 degrees for 5 minutes to toast the bread

Then in a small mixing bowl, add equal parts of softened goat cheese and cream cheese as well as the chili oil from Trader Joes to make the whipped goat cheese (THE ABSOLUTE STAR OF THIS RECIPE)

Top each piece of bread with a generous amount of sautéed tomatoes. Then top with a drizzle of olive oil and a sprinkle of sea salt (and some red pepper flakes if you like some extra heat) and enjoy! This is such an amazing and easy appetizer that you can bring to any party or event!