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Toasted Bread with Bruschetta Toppings | cookingwithcassandra.com

Bruschetta Recipe

This is the BEST easy bruschetta recipe & the secret ingredient is goat cheese! Each toasted piece of bread has goat cheese spread on the top before scooping the bruschetta mixture on it. This bruschetta is a go-to summer appetizer that will be asked for again and again!
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 12


  • 8 roma tomatoes, diced
  • 8 fresh basil leaves, thinly sliced (chiffonade)
  • 6 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon balsamic vinegar, or more to taste
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 baguette loaf, sliced into 1/2-inch thick slices
  • plain goat cheese
  • balsamic glaze



  • Heat olive oil in a small skillet over medium-low heat. Add garlic and sauté until just starting to turn golden for about 1 minute, ensuring you do not brown it. Pour into a large mixing bowl. Let cool while you chop the tomatoes and basil.
  • Core and dice tomatoes. Drain any excess juice in a colander then pat chopped tomatoes dry on a couple pieces of paper towel. Once dry add into your bowl with cooled garlic oil mixture.
  • Stack basil leaves on a cutting board and roll them into a tube. Using a sharp knife, thinly slice the basil into ribbons and transfer to the bowl with tomatoes.
  • Add 1 tablespoon of balsamic vinegar, salt and pepper. Stir gently to mix everything together and set aside to marinate for 30 minutes in the fridge.


  • Preheat the oven to 400 degrees Fahrenheit with a rack in the center of the oven.
  • Cut the baguette into 1/2” thick slices then place on a parchment-lined baking sheet.
  • Brush the top side of baguette slices with olive oil and bake at 400 degrees for 5 minutes then broil for 1 to 2 minutes or until the edges are golden brown. Keep a close eye while broiling, they can burn quickly.
  • Once baguettes are out of the oven spread goat cheese on each piece then top with bruschetta. Drizzle with balsamic glaze.