Goat Cheese Bruschetta


  • 4 medium to large tomatoes (approx. 1 ¼ lb)
  • ¼ cup finely chopped red onion
  • 2-3 garlic cloves, minced
  • 3 Tbsp chopped fresh basil
  • ¾ cup finely chopped strawberries
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp white sugar
  • Italian or French bread, sliced
  • 4 oz Goat cheese
  • Olive oil (for bread)


Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)

Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.

Mix well, cover and refrigerate.

Pre-heat the oven to 400 degrees.

Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.

Spread one side of each toast with goat cheese.

Mix well, cover and refrigerate.

Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.

Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.

For more recipes from this episode, click here!


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