Olive Bruschetta with Whipped Goat Cheese
This Olive Bruschetta with Whipped Goat Cheese recipe is elegant enough for guests but simple enough throw together and eat leaning over your kitchen sink.
Servings: 12 servings
Ingredients
- 1 loaf baguette or your favorite bread
- 1 cup grape or cherry tomatoes quartered
- 1 9.5 ounce jar Mezzetta Katamala olives pitted and halved
- 2 ounces capers
- 3 tbsp olive oil and extra to brush bread
- 1 tbsp red wine vinegar
- 1/2 tsp black pepper
- pinch of Kosher salt to taste
- 8 oz goat cheese
- Fresh parsley for garnish
Instructions
- Slice bread on the bias and lay in a dry sheet pan. Brush with olive oil and put until the broiler for 2-3 minutes or until the bread is golden brown.
- Mix Katamala olives, tomtoes, capers, olive oil, vinegar, sald and pepper in a medium bowls and let them sit for a few minutes to marinate.
- Add goat cheese to a stand mixer (or use a hand mixer) and whip on high for 4-5 minutes, or until the cheese is creamy and light.
- Assemble Olive Bruchetta by layering whipped goat cheese on the toasted bread and topping with olive mixtures. Garnish with parsley and serve!