Herbed Goat Cheese Bruschetta with Artichokes, Sun Dried Tomato and Pesto
Herbed Goat Cheese Bruschetta with Artichokes, Sun Dried Tomato and Pesto
Servings: 35 pieces
Ingredients
- 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
Instructions
- 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.