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Pesto and Goat Cheese Bruschetta
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins

Fresh pesto, creamy goat cheese, sautéed cherry tomatoes with garlic and balsamic vinegar reduction... need we say more? Your guests will thank you!

Course: Appetizer
Cuisine: Canadian, International, Italian, World
Servings: 14 slices
  • 14 1/2 inch thick diagonal slices of French bread
  • 1 lbs whole cherry tomatoes
  • 3 tbsp olive oil
  • 2 cloves garlic, sliced very thin
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup white wine
  • 1/2 cup creamy goat cheese, at room temp. to make it easy to spread
  • 1/2 cup fresh pesto (store bought or try our recipe)
  • Balsamic vinegar glaze, for drizzling over the bruschetta
  • 8 to 10 basil leaves, chiffonade (sliced very thin)
  1. Preheat the oven to 350 ºF.

  2. Heat a wide pan on medium high.

  3. Pour in the olive oil and let it heat up a bit.

  4. Add the cherry tomatoes and let cook for about 6 to 8 minutes or until the tomato skins start to shrivel. Make sure to stir the tomatoes every couple of minutes.

  5. Lightly press each of the tomatoes with a wooden spoon until they start to break.

  6. Add the salt, black pepper and white wine, and stir. Continue to cook for about 4 minutes or until the wine reduces a bit.

  7. Set the tomatoes aside.

  8. Place all the slices of bread on the baking sheet, with a little space between each slice.

  9. Place the baking sheet in the oven on the middle rack and bake for 5 minutes or until the edges are a little crispy.

  10. Remove the baking sheet from the oven.

  11. Spread a layer of goat cheese over each of the slices.

  12. Spread a thin layer of pesto over each of the slices.

  13. Use a soup spoon to place 2 to 3 of the seared tomatoes over the pesto on each slice of bread.

  14. Drizzle a little balsamic vinegar glaze over each piece of bread.

  15. Add some of the shredded basil over each slice.

  16. Serve right away. Enjoy!