Tomato and Goat Cheese Bruschetta
This Tomato and Goat Cheese Bruschetta pairs the fresh, bright flavors of tomato and basil with rich, creamy goat cheese, crusty toasted French bread, and a drizzle of sweet and tangy balsamic glaze. You’ll love how easily these come together with such great flavor! I like to serve these flavorful crostini as an easy appetizer or paired with soup or a salad for a tasty lunch. The flavors are a real crowd-pleaser, so they’re great for a party or snack, and perfect as a go-to finger food for company.
This Tomato and Goat Cheese Bruschetta is perfect anytime of year, and certainly in the summer when tomatoes are in season, but the colors are so festive for Christmas that I love serving it for December holiday gatherings. Not only is this bruschetta recipe simple and delicious, but each piece is just 67 calories or 2 WW Points each on the current Weight Watchers plan! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Recipe Notes
- Balsamic Glaze: Balsamic glaze is a reduction of balsamic vinegar and is thicker and sweeter than just using the vinegar. Lots of brands sell a version of pre-made balsamic glaze. I’ve used Wegmans, Trader Joe’s, Delallo, Gia Russa, and many other brands. You should be able to find it in most grocery stores!
- Cheese: Goat cheese works beautifully in this recipe and is easy to find in most grocery stores. My husband isn’t a big goat cheese fan in general, but he loved this recipe! However, if you would prefer to use something else, you can substitute another soft cheese. Brie, ricotta, cream cheese, whipped Feta, or Laughing Cow cheese wedges should all work as a replacement.
- Baguette: A French baguette works great for this recipe. You want your slices to be about ½ ounce each, and how thick that slice is will vary slightly based on the diameter of your loaf. Mine are about ½ inch thick, but you can always weigh out 5 ounces of bread and then cut the slices from there.
- Garlic: Freshly minced garlic cloves or jarred minced garlic will both work just fine in this recipe, though fresh garlic will always have stronger flavor. Feel free to use whichever you have on hand, it will be tasty either way!
- Onion: Often tomato bruschetta topping will have finely chopped red onion mixed in as well. I do not like raw onion personally, so I never include that. Just wanted to make a note in case some readers want to include it!
Looking for more tasty lightened up finger foods? Check out my Turkey Sausage Stuffed Mushrooms, Cranberry Brie Bites, Spinach Balls, Strawberry Balsamic Bruschetta, Buffalo Chicken Egg Rolls, Cheesy Pineapple Prosciutto Bites, Buffalo Deviled Eggs, Cheesy BLT Crostini, Caprese Wonton Bites, Ham and Cheese Twists, Loaded Potato Rounds, Cheesy Apple Walnut Bruschetta, Buffalo Chicken Taquitos, Pepperoni Pull Apart Muffins, Caprese Tarts, Cheesy Spinach Pinwheels, Enchilada Cheese Rolls, Bacon Wrapped Water Chestnuts, Pizza Logs and many more in the Appetizers section of my recipe index!
Tomato and Goat Cheese Bruschetta
Ingredients
- 5 oz French bread baguette, sliced diagonally into ten ½-oz slices (about ½”thick)
- ½ cup chopped tomatoes, (I used cherry tomatoes since they’re a little less juicy)
- 1 tablespoon chopped fresh basil
- ½ teaspoon minced garlic
- ¼ teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 3 oz goat cheese, brought to room temperature for easy spreading
- 1 teaspoon balsamic glaze, (I used Wegmans brand, but many other brands also sell this pre-made in a squeeze bottle)
Instructions
- Pre-heat the oven to 400. Place the baguette slices on a foil lined baking sheet and spray the tops with cooking spray. Flip the slices over and spray the other side as well. Place the baguette slices in the oven for 10-12 minutes until the edges are golden.* Allow them to cool for a few minutes until they’re easy to handle.
- Once the bread is in the oven, combine the tomatoes, basil, garlic, olive oil, salt, and pepper in a bowl and stir together until fully combined.
- When the bread is read, spread each toasted baguette slice with goat cheese, dividing it evenly amongst the bread. Divide the tomato mixture amongst the bread pieces, spooning it on top of the goat cheese. Drizzle each piece with a light zig-zag of balsamic glaze (I held a teaspoon under the bottle as I drizzled over the 10 baguette slices and it came out to about a teaspoon total) and serve.*If you are only using one serving of bruschetta for a snack, you can either make all the baguette slices and use them as needed for a few days (store in a sealed Ziploc bag) or you can just make the toasted baguette slices as needed. I like making all of them at once because then they’re ready when I want to eat them and building my snack only takes a minute or two.
Notes
67 calories, 9 g carbs, 1 g sugars, 2 g fat, 1 g saturated fat, 3 g protein, 0 g fiber, 131 mg sodium (from myfitnesspal.com) Weight Watchers Points Plus:
2 per piece (P+ calculated using the recipe builder on weightwatchers.com)
Move over Michelin stars, Emily’s Tomato and Goat Cheese Bruschetta just earned a permanent spot in my culinary hall of fame! This recipe is like a flavor fiesta on crispy French bread – the goat cheese plays the smooth operator, tomatoes bring the freshness, and the balsamic glaze? Well, that’s the VIP pass to Bruschetta Wonderland. It’s so good; even my taste buds give it a standing ovation. Thanks, Emily, for turning my kitchen into a five-star restaurant with just a few simple ingredients!
Can someone help me describe this wonderfully colorful dish? I wish I had a piece right now.
where are the measurements for how many tomatoes do I need?
This Tomato and Goat Cheese Bruschetta recipe offers a delightful combination of fresh ingredients with creamy goat cheese and a touch of balsamic glaze.