Baked goat cheese bruschetta
This recipe is for my sister because she is a huge fan of goat cheese. I found this recipe in an old issue of Cooking Light. I like it because it has only 5 ingredients, plus it can be easily doubled depending on if you are making it for your family, or as an appetizer for a party. This may be what I am bringing to Thanksgiving this year!
- 1/2 cup diced red onion
- 1/2 cup chopped fennel bulb
- 1/2 cup tomato, chopped
- 1 TB olive oil
- A few ounces of goat cheese
- Baguette
Slice a baguette into 10 1/2 inch thick slices, and set aside. Saute onion and fennel in a nonstick pan lightly coated with cooking spray for 10 minutes. Add tomato and saute for an additional 5 minutes. remove from heat and stir in olive oil. Grill baguette slices about 20-30 seconds per side (or toast under the broiler) then spread a tsp. of goat cheese on each round and top with vegetable mixture. Serves 10.
I’ve never cooked with fennel bulb, but see it used on Food Network often. This just might be the recipe to get me to finally try it!
I didn’t know she liked Goat Cheese. She may enjoy this recipe I came across last week:
12 oz of goat cheese
crackers
Place goat cheese on a cracker. Eat. Repeat as necessary.
You are so funny Charlie! I’ll let her know of your fantastic recipe!
Also, I loved your post today Charlie!!