Goat Cheese Bruschetta

Oxmoor House
16 servings (serving size: 1 bruschetta)


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1/4 cup (2 ounces) goat cheese, softened
1/4 cup (2 ounces) tub-style light cream cheese with chives and onion
1/4 teaspoon freshly ground black pepper
16 (1/2-inch-thick) slices diagonally cut French bread baguette
Olive oil-flavored cooking spray
4 garlic cloves, halved
3/4 cup marinara sauce
1 tablespoon tomato paste with Italian herbs
2 tablespoons thinly sliced fresh basil


Prep: 15 Minutes
Cook: 11 Minutes

Preheat oven to 400°.

Combine first 3 ingredients in a small bowl; mash with a fork until well blended and smooth.

Coat both sides of bread slices with cooking spray; rub each side of bread with garlic halves. Place bread in a single layer on a foil-lined baking sheet. Bake at 400° for 6 minutes or until lightly toasted. Turn slices over, and spread about 1 1/2 teaspoons cheese mixture on each slice. Bake at 400° for 5 minutes or until cheese mixture is warm.

While bruschetta bakes, heat marinara sauce and tomato paste in a small saucepan over medium heat. Spoon about 1 1/2 teaspoons sauce down center of each bruschetta; sprinkle with basil. Serve immediately.

Created date

March 2010

Nutritional Information

Calories 50
Fat 1.8 g
Satfat 1.0 g
Protein 2.0 g
Carbohydrate 6.3 g
Cholesterol 3 mg
Iron 0.4 mg
Sodium 144 mg
Caloriesfromfat 33 %
Fiber 0.5 g
Calcium 21 mg