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Bruschetta With Goat Cheese
At a Glance
- Prep
- 15 minutes
- Cook
- 5 minutes
- Total
- 15 min
- Servings
- 12.00 bruschetta, serving(s)
Categories
- Appetizer
Cuisine
- Mediterranean
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Bruschetta With Goat Cheese brings together 1 (14 ounce) can black olives, pitted, finely chopped, 2 ounces sun-dried tomatoes packed in oil, chopped, 2 tablespoons capers, chopped in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 12 servings.
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Ingredients
- 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
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Instructions
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.
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