Today I’m sharing my all time favorite appetizer, Goat Cheese and Mint Bruschetta. I first made it for my birthday party back in November when the whole menu featured mint inspired dishes to go along with the mint decor, and on a few occasions we’ve had this for dinner because we couldn’t be bothered to eat anything else. I love the mix of flavors and fun fun twist the mint gives to the otherwise classic Italian palette.
You can prepare the bread and the tomato mix an hour or so before you bake the bruschetta. If your hosting, this is great because it means warm appetizers that you can make ahead. I prepped the bread and tomato mix, went and got changed, straightened up the last few things, and then popped them in the oven right as guests were arriving (bonus: it makes your house smell amazing). And just so you know, the party was my very first time making bruschetta and it turned out great – the recipe is very simple and nearly impossible to mess up.
What You’ll Need:
- a loaf of french bread, sliced
- 4 TBSP olive oil (and a basting brush)
- 6 roma tomatoes, diced
- 1 tsp lemon juice (preferably fresh, but you can use bottled)
- 1/8 tsp garlic powder or 1 clove garlic, minced
- fresh mint leaves
- 4 ounces goat cheese, crumbled
- Prepare the bread by brushing both sides of each piece with olive oil.
- Place on pan and bake at 325 for 7 minutes. Remove pan, flip pieces of bread, and return to oven for another 7 minutes.
- While the bread is baking, combine diced tomatoes, garlic, and lemon juice.
- Distribute goat cheese and tomato mix on top of each bread piece. If you don’t have crumbled goat cheese, you can spread the goat cheese on the bread before mounding on the tomatoes.
- Bake in over at 350 for 7-10 minutes, or until heated all the way through.
- Remove from baking sheet and sprinkle with mint.