Goat Cheese Bruschetta Trio



8 (24 crostinis)

Featured Product

225g Woolwich Dairy Plain N Simple Spreadable Goat Cheese

1 baguette, sliced into ½” slices

1 tbsp olive oil


Beets & Basil Mixture

1 medium sized beet, boiled, cooled, skins removed, chopped into cubes

1 tsp olive oil

Small handful of basil leaves, cut into ribbons

1 tsp balsamic vinegar

2 tsp diced chives

¼ tsp of real maple syrup

pinch of salt and white pepper (to taste)


Peach & Prosciutto

1 medium sized peach, thinly sliced

6 slices prosciutto, cut in half

1 tsp balsamic vinegar

1 tsp honey

Small handful of basil leaves, cut into ribbons

pinch of salt and white pepper (to taste)


Avocado & Cilantro​

½ avocado, sliced

Small handful of cilantro, chopped

¼ lime, wedge

pinch of course black pepper, freshly ground (to taste)


Note: above quantities are based on making all three Goat Cheese Bruschetta variations to top one sliced baguette. If you want to omit any of the above variations, you will need to adjust your quantities accordingly.

  1. Preheat oven to 400°F
  2. Remove goat cheese from the fridge and allow to temper
  3. Slice baguette into ½” thick pieces, lightly dress with a brush of olive oil and bake in the oven for 10-15 minutes, until toasty and crisp. Set aside.
  4. Liberally spread Woolwich Dairy Plain N Simple Spreadable Goat Cheese onto each crostini piece
  5. Dress up your goat cheese topped crostini 3 different ways:

Beets & Basil Mixture
  1. Mix beets, olive oil, balsamic vinegar, maple syrup, chives and salt and pepper in a medium sized bowl
  2. Scoop mixture onto goat cheese crostinis
  3. Garnish with ribbonned basil

Peach & Prosciutto
  1. Mix balsamic vinegar, honey and salt and pepper in a small bowl; incorporate well and set aside
  2. Place a  ½ slice of prosciutto and a peach slice onto each goat cheese crostini
  3. Drizzle with balsamic glaze and garnish with ribbonned basil

Avocado & Cilantro
  1. Place 2 slices of avocado on each crostini, and top with a sprinkle of cilantro
  2. Lightly squeeze the lime wedge, sprinkling fresh lime juice atop each crostini
  3. Finish with freshly ground course black pepper

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