Mini bruschettas with goat cheese and thyme is a great way to start your next dinner party, without saying, it’s terribly easy to do. Who doesn’t like a fresh bite of tomato filled with fresh and bold flavours and a touch of creamy goat cheese? It’s a perfect match, and even those goat cheese sceptic won’t be able to resist. I believe this is how I fell for goat cheese back in the days. This recipe is clearly not an invention of mine, it’s originally from Italy. Considered an antipasto over there, and it’s pronunciation isn’t an english soft“sch” as in “shut” but more like a “sket” like in ketchup, check this video to clear this up. I still make the error myself…
Italians make all kinds of topping as bruschetta, for example, eggplant, prosciutto, mozzarella, etc. although the widely popular bruschetta pomodoro (tomato) is the one that travelled the world the most. In mine version of bruschetta, I add a nice creamy goat cheese underneath the marinated tomatoes. The marinade is made of scallions, garlic and thyme. A touch of olive oil on top and in the oven for a 5 minutes until the cheese starts melting. This bruschetta is packed with flavours, you’ll see, they will disappear in those guest’s stomachs in no time.
So let’s make those bites ready!
Bruschetta with goat cheese and thyme
Makes about 30 bruschettas
- 1 baguette
- 150g fresh goat cheese
- 12 italian (pear) tomatoes cut into small dices
- 2 scallions or 1 spring onion finely chopped
- 2 garlic cloves finely chopped
- fresh thyme a few branches
- 3 tbsp extra-virgin olive oil
- salt, pepper
- In a bowl, add the tomato, scallion, garlic, thyme, olive oil, salt and pepper.
- Mix good and let marinate in the fridge for minimum 30 minutes
- Cut the baguette into thin slices
- Add the goat cheese to all the slices of bread
- Add the tomato mix
- Toast in the oven *broil for 5 minutes or until the cheese starts to melt
- Let cool and serve