Bruschetta With Goat Cheese

Total Time
15mins
Prep 15 mins
Cook 0 mins

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

Ingredients Nutrition

Directions

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

5 5

I did not have the right kind of bread handy, but really wanted to make this. So I made up the tapenade, using kalamata olives and using some ground green peppercorns, as I did not have the brined ones. I made some pasta, threw in some goat cheese and the tapenade, and then some basil leaves. Really nice. I did not put the basil into the tapenade, I will add it just before serving. Oh, my sun-dried tomatoes are not in oil, and I think they worked just fine.

5 5

Totally delicious! Scaled back for three and greatly enjoyed as an appetiser for today's lunch with friends. I used kalamata olives - basically the olives I use all the time - but otherwise followed the recipe exactly, and wouldn't want to change a thing. Thanks! Made for PRMR.

5 5

Made as a *pressie* for the Dec Aussie/NZ Dec Recipe Swap & to create an appy plate for a lite supper last nite, I made the tapenade as written but slightly altered the prep of the bases. I toasted them & rubbed them w/a fresh garlic clove as directed, but then spread them w/Roasted Garlic Butter by Diana #2 which eliminated the olive oil. *Yum* ! Thx for sharing this recipe w/us. We loved it! :-)