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

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