Okay, I’m back on my bruschetta kick, and I definitely don’t hate it. It’s just so good, so easy, and the perfect snack…or meal if you can’t stop eating them like me.
I decided to make bruschetta after I ventured to the farmers market this past weekend. I snagged a ton of veggies and fruits, including some beautiful figs and yellow cherry tomatoes. Instead of just eating the figs whole, I thought putting it on bread with cheese would be a good idea, because when isn’t bread and cheese a good idea..?!
My mom told me a couple of weeks ago she made bruschetta with whipped ricotta, and I had some extra goat cheese, so I subbed in goat cheese. It. was. phenomenal. Goat cheese is by far one of my favorite cheeses, and whipping it with a little cream cheese makes it eeeeven better.
By the time I made the bruschetta, I had already eaten half of the tomatoes, so I grabbed a small carton of heirloom tomatoes at the grocery store and roasted ’em all together. For the other half of the bruschetta, I just thinly sliced the figs. Once I topped the bruschetta, I drizzled a little bit of balsamic on them all. Dang good. If you’re pressed for time, skip roasting the tomatoes, but I think that’s the best part. The gorgeous colors of the roasted tomatoes are reason enough to spend an extra 20 minutes on them.
These look WAY fancier than they actually are, and are great hors d’oeuvres at a party since they can be served at room-temp. These are also a delicious snack for hungry, twenty-something males who are swimming in the backyard, which is who devoured the ones I made. Who knew guys would appreciate whipped goat cheese, figs, and roasted tomatoes? I’ll take it.
Bruschetta with Whipped Goat Cheese and Figs or Roasted Tomatoes
Yield: approx. 20 bruschetta pieces
Prep time: 10-15 minutes
Cook time: 20-30 minutes
- 1 french baguette, sliced into about 1″ pieces
- 1/2 carton of yellow cherry tomatoes, sliced into halves
- 1/2 – 1 carton of heirloom cherry tomatoes
- 5-6 figs, sliced thinly
- 2 tablespoons cream cheese
- 8 oz. goat cheese
- Salt + pepper to taste
- Extra virgin olive oil, for roasting + drizzling
- Balsamic vinegar, for drizzling
- Preheat the oven to 400 degrees. Place tomato halves on baking sheet and drizzle with olive oil and salt + pepper, to taste. Toss to coat evenly (I used my hands). Roast in the oven for approximately 20 minutes.
- In a medium bowl, place cream cheese, goat cheese, and a little salt + pepper. Beat with an electric mixer until light and fluffy, a couple of minutes.
- When tomatoes are done roasting, drizzle baguette slices with olive oil and bake in oven until a little toasty, about 4-8 minutes.
- When baguette slices are toasted, place on serving dish. Using a knife, smear whipped goat cheese on each slice. Then, top with either two slices of figs or a small spoonful of roasted tomatoes. Drizzle with balsamic vinegar, and eat!