Baked goat cheese bruschetta
2008
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.
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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!!