Bruschetta Toasts with Goat Cheese and Parmigiano Reggiano, and Tomatoes

By louisez
August 13, 2013
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Bruschetta Toasts with Goat Cheese and Parmigiano Reggiano, and Tomatoes

Author Notes: Though bruschetta are, in theory, an appetizer, we think of them as the ideal summer meal, when the tomatoes are plentiful in the garden, as is the basil. louisez

Serves: 2-8 (depending on whether they're a meal, a small or a larger appetizer)


  • about 2 c. sliced cherry tomatoes (a mix of colors/flavors is nice)
  • 1 clove garlic, minced (if you like a less pronounced garlic flavor, cut the garlic in half and remove just before serving)
  • 1 Tbs. olive oil
  • about 8 large leaves basil, torn or shredded
  • coarse salt and pepper to taste

Bruschetta Toasts

  • 8 1-inch thick slices French Bread (from medium bread, not baguette)
  • 4 ounces goat cheese
  • 2 tablespoons butter
  • 1 tablespoon snipped or chopped fresh garlic chives (can use regular chives)
  • about 1/2 cups grated Parmigiano Reggiano (and more to top toasts, if you want)
  1. Combine all tomato ingredients. Set aside to steep and let flavors combine for about 1/2 hour.
  2. Combine goat cheese, butter and chives.
  3. Spread goat cheese mixture on bread slices and place on a baking sheet lined with a silpat. Sprinkle Parmigiano Reggiano on top. Bake in preheated 425 oven till cheese is bubbly and golden brown (about 10 minutes). Place toasts on serving platter or plates.
  4. Top toasts with tomato mixture. Sprinkle more Parmigiano Reggiano on top, if you wish.

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