Goat Cheese Bruschetta

Goat Cheese Bruschetta

Oxmoor House JANUARY 2006

  • Yield: 16 servings (serving size: 1 bruschetta)
  • Cook time: 11 Minutes
  • Prep time: 15 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 50
  • Fat: 1.8g
  • Saturated fat: 1.0g
  • Protein: 2.0g
  • Carbohydrate: 6.3g
  • Cholesterol: 3mg
  • Iron: 0.4mg
  • Sodium: 144mg
  • Calories from fat: 33%
  • Fiber: 0.5g
  • Calcium: 21mg

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Goat Cheese Bruschetta Recipe