25 Apr Bruschetta Topped with Goat Cheese and Tomatoes

Provided by SMFM vendor Mozzarella Company. Originally published in Paula Lambert’s The Cheese Lover’s Cookbook and Guide.

Makes 12 bruschettas, serves 6-12


  • 2 medium, ripe peeled tomatoes, finely chopped (about 2 cups)
  • 1 clove garlic, minced, plus 2 cloves garlic, unpeeled and cut in half
  • 2 tablespoons extra virgin olive oil
  • 2 leads fresh basil, chopped, plus 12 whole leaves for garnish
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 12 slices of a baguette, diagonally cut about 1/2″ thick
  • 6 ounces herb goat log (3/4 cup)


  1. Place the tomatoes, minced garlic, olive oil, basil, salt, and pepper in a small bowl. Gently mix together and set aside to marinate for at least 15 minutes.
  2. Toast the bread on both sides until light brown. While the toast is still warm, rub the top of each pieces of toast with the cut side of a garlic clove
  3. Spread each slice of toast with 1 tablespoon of goat cheese.
  4. Drain the chopped tomato mixture and top the goat cheese with it. Garnish each bruschetta with a basil leaf and serve on a large platter.