Appetizers,  Recipes

Herbed Goat Cheese Bruschetta with Artichokes, Sun Dried Tomato and Pesto

The last post, on Seven Simple Steps for Party Planning Success, was all about a canape and cocktails party I had a while back. The funny thing is, while it was a great party, I was a bad blogger. I only took photos of the party and not of the prep work, nor did I write the recipes down. So while I could recreate them, I think I’ve done you one better.

Below is a canape I recently made to bring to a friend’s dinner party and I think it’s easy, fun and most of all, delicious. But I will offer this; if any of the other canapes in the previous post really flicked your switch, let me know and I’ll do my best to get those recipes put together and posted as well.

There’s not much of a story to this dish; it’s just one of those things easy to put together on the fly and with many items I already have at hand.

I typically have a jar of marinated artichokes and oil-packed sun-dried tomatoes in the refrigerator; these are great ingredients for salads and pastas too. A log of goat cheese is usually there for my salads and you know I always have a freezer full of little jars of homemade pesto. Grab a baguette from the store and some fresh herbs and you’re good to go.
Here’s a shortcut tip; if you can’t get fresh herbs just use a bit of pesto in the goat cheese mixture.




Herbed Goat Cheese Bruschetta with Artichokes, Sun Dried Tomato and Pesto

Herbed Goat Cheese Bruschetta with Artichokes, Sun Dried Tomato and Pesto
Prep Time30 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: American
Keyword: bruschetta, canapes, goat cheese
Servings: 35 pieces


  • 1 each baguette
  • 1 tablespoon olive oil
  • 5 oz soft goat cheese
  • 1 tablespoon milk
  • 2 teaspoons fresh chopped herbs basil, oregano, parsley, etc or 1 teaspoon pesto
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 oz marinated artichoke hearts chopped
  • 2 oz basil pesto
  • 2 oz sun dried tomatoes packed in oil, chopped


  • Preheat the oven to 350 degrees.
  • Slice the baguette on the diagonal, place on a sheet pan and brush with the olive oil.
  • Toast for 7-9 minutes until golden.
  • In a small bowl, combine the goat cheese, herbs, milk, salt and pepper. Stir together until smooth.
  • To assemble, spread about 1 teaspoon of the goat cheese mixture on the toasts. Top with pieces of chopped marinated artichoke, sun dried tomato and about 1/2 teaspoon of pesto on each.
  • Garnish with freshly chopped basil.



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