Goat Cheese And Cherry Bruschetta Recipe 445

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CHERRY AND GOAT CHEESE BRUSCHETTA



Cherry and Goat Cheese Bruschetta image

Don't wait until dessert to serve this juicy summertime fruit -- take cherries on a savory spin as a bruschetta topping. Sprinkle on fresh thyme leaves for extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 35m

Yield Makes 12 toasts

Number Of Ingredients 6

3 cups pitted and halved dark sweet cherries
1 tablespoon extra-virgin olive oil
A few fresh thyme sprigs
Coarse salt
10 ounces fresh goat cheese, room temperature
Twelve 1/2-inch-thick slices of toasted rustic bread

Steps:

  • On a rimmed baking sheet, toss cherries with olive oil and a few fresh thyme sprigs; lightly season with salt. Bake at 425 degrees until the juices begin to caramelize, about 17 minutes.
  • Spread goat cheese among slices of toasted rustic bread. Spoon on the fruit and serve.

GOAT CHEESE AND CHERRY BRUSCHETTA RECIPE - (4.4/5)



Goat Cheese and Cherry Bruschetta Recipe - (4.4/5) image

Provided by LRay

Number Of Ingredients 7

16 (1/2-inch-think) diagonally cut French Baguette slices
2 Tablespoons olive oil
Salt
4 ounces good-quality goat cheese (Chévre)
16 to 24 canned or frozen black sweet cherries, drained, rinsed, and halved; or pitted fresh cherries, halved
3 Tablespoons honey
1 tablespoon fresh thyme leaves

Steps:

  • Preheat large grill pan over medium-high heat. Brush bread slices with olive oil; sprinkle with salt. Grill bread, oil side down, 3 to 5 minutes or until grill marks form and edges are slightly charred. Transfer grilled bread to plate. Spread bread with goat cheese; top with 2 or 3 halved cherries. Drizzle with honey. Sprinkle with thyme leaves.

BLISTERED GRAPE AND GOAT CHEESE BRUSCHETTA



Blistered Grape and Goat Cheese Bruschetta image

Provided by Food Network

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 9

1/2 small sourdough loaf, cut into six 1/2-inch-thick slices
1/4 cup olive oil, plus more if needed
1 clove garlic, cut in half
1 1/2 cups red seedless grapes, cut in half lengthwise
1/2 cup green seedless grapes, cut in half lengthwise
6 fresh sage leaves
3/4 cup soft chevre, at room temperature
Sea salt and freshly ground black pepper
1 lemon

Steps:

  • Brush both sides of all bread slices with 1 tablespoon of the oil. Toast on a grill pan over medium-high heat for 1 minute. Turn each slice 90 degrees on the same side and cook for another minute so your bread chars with beautiful crisscross grill marks. Flip over and repeat. Rub each slice of hot bread with the cut garlic clove as it comes off the grill.
  • Meanwhile, add the remaining 3 tablespoons oil to a medium skillet over medium heat. Add the red grapes and saute until warm and softened, about 3 minutes. Add the green grapes and toss just to warm. Remove to a bowl.
  • Add the sage leaves to the hot oil and fry until crisp, 15 to 20 seconds. Remove to a paper towel-lined plate.
  • Spread 2 tablespoons of the chevre over one side of each piece of toast, covering completely. Top with a mound of warm grapes on top. Sprinkle a bit of sea salt and a few grinds of pepper over the grapes. Top with a sage leaf. Zest the lemon generously over the top of each slice.

ROASTED PEPPER AND GOAT CHEESE BRUSCHETTA



Roasted Pepper and Goat Cheese Bruschetta image

Provided by Ayesha Curry

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

1 baguette, sliced on the bias about 1/2-inch thick
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 1/2 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons chopped fresh thyme
Pinch red pepper flakes
One 16-ounce jar roasted red peppers (or a mix of red and yellow), drained and thinly sliced
1 shallot, minced
2 tablespoons chopped fresh Italian parsley
One 6-ounce log fresh goat cheese, at room temperature
Microgreens, for garnish

Steps:

  • Preheat the oven to 400 degrees F. Brush the baguette slices lightly with olive oil on both sides and season with salt and pepper. Place the slices on a baking sheet and toast in the oven until crisp and golden, about 8 minutes.
  • Meanwhile, whisk together 3 tablespoons olive oil, the vinegar and honey in a bowl. Stir in the thyme and red pepper flakes. Add the roasted peppers and shallots to the dressing, and season with salt and pepper. Gently toss to combine, then fold in the parsley. Set aside or place in the refrigerator to marinate.
  • Spread each toast with a small spoonful of goat cheese. Top with a spoonful of the pepper mixture, followed by a pinch of microgreens. Arrange on a platter and serve.

BRUSCHETTA WITH RED PEPPERS AND GOAT'S CHEESE



Bruschetta with Red Peppers and Goat's Cheese image

Make and share this Bruschetta with Red Peppers and Goat's Cheese recipe from Food.com.

Provided by Melody

Categories     Cheese

Yield 4 serving(s)

Number Of Ingredients 9

2 red sweet peppers
1 yellow sweet pepper
4 tablespoons extra virgin olive oil
to taste salt and black pepper, freshly ground
to taste fresh basil leaf, roughly torn (a generous amount)
4 -6 slices country bread, thick slices, toasted
2 cloves garlic, peeled
to taste extra virgin olive oil (for drizzling)
3 1/2 ounces goat's cheese, roughly chopped

Steps:

  • Preheat the oven to 375F.
  • Put peppers on an unoiled baking pan and roast them in oven f or 20-30 minutes, until they start to collapse and the skins blacken.
  • Transfer to a bowl and cover to trap moisture. Leave for about 10 minutes until the skin loosens.
  • Peel the peppers, cut open and remove the stem and seeds.
  • Tear pepper flesh into strips.
  • Dress with olive oil, salt and black pepper, and basil.
  • Rub hot bread with the garlic cloves and sprinkle with salt, black pepper and olive oil.
  • Lay the peppers on top and crumble the goat's cheese over them.
  • Dribble over a little more olive oil and serve

Nutrition Facts : Calories 415.2, Fat 23.1, SaturatedFat 7.4, Cholesterol 19.6, Sodium 520.2, Carbohydrate 40.9, Fiber 3.6, Sugar 3.3, Protein 12.1

BRUSCHETTA WITH GOAT CHEESE



Bruschetta With Goat Cheese image

This Italian dish can be prepared in advance & makes for a great appetizer! Preparation time does not include time needed for tapenade to marinate!

Provided by Sydney Mike

Categories     Cheese

Time 15m

Yield 12 bruschetta, 6 serving(s)

Number Of Ingredients 13

1 (14 ounce) can black olives, pitted, finely chopped
2 ounces sun-dried tomatoes packed in oil, chopped
2 tablespoons capers, chopped
1 tablespoon green peppercorn, in juice, crushed
2 garlic cloves, crushed
3 tablespoons fresh basil, chopped
3 -4 tablespoons olive oil
1 dash salt
1 dash pepper
12 slices ciabatta
1/4 cup olive oil, for brushing
2 garlic cloves, halved
1/2 cup soft fresh goat cheese

Steps:

  • FOR THE TAPENADE ~ Mix first 7 tapenade ingredients together, then check seasoning. It shouldn't need too much. Allow to marinate overnight, if possible.
  • FOR THE BASES ~ broil both sides of bread until lightly brown.
  • Brush one side with oil & then rub with a cut clove of garlic. Set aside until ready to serve.
  • Spread bread slices with cheese, roughing it up with a fork, then spoon tapenade on top, & serve.

Nutrition Facts : Calories 239.5, Fat 24.2, SaturatedFat 3.3, Sodium 713.5, Carbohydrate 7.2, Fiber 2.9, Protein 1.3

STRAWBERRY GOAT CHEESE BRUSCHETTA



Strawberry Goat Cheese Bruschetta image

The way the tangy, slightly salty goat cheese works with the syrupy, balsamic-coated strawberries and crispy, charred bread is a thing of beauty.

Provided by Chef John

Categories     Appetizers and Snacks     Bruschetta Recipes

Time 25m

Yield 6

Number Of Ingredients 7

½ cup balsamic vinegar
12 slices Italian bread
1 tablespoon olive oil
1 pound strawberries, washed and diced
2 teaspoons fresh thyme leaves, plus more for serving
1 cup goat cheese, room temperature
salt and freshly ground pepper to taste

Steps:

  • Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  • Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  • Combine strawberries and thyme in a small bowl and set aside.
  • Grill bread on the preheated grill until browned, about 3 minutes per side.
  • Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 29.9 g, Cholesterol 29.9 mg, Fat 15.2 g, Fiber 2.6 g, Protein 12.3 g, SaturatedFat 8.5 g, Sodium 460.1 mg, Sugar 7.9 g

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