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Bruschetta Topping: Warm Herbed Goat Cheese

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Yields about 1 cup.

  • by from Fine Cooking
    Issue 58

I serve this topping family-style in a little gratin dish, and let guests spread the warm cheese on the bread themselves.

  • 1/2 lb. fresh goat cheese
  • 2-1/2 tsp. finely chopped fresh thyme
  • 2 Tbs. extra-virgin olive oil
  • Freshly cracked black pepper
  • 1 or 2 leafy sprigs thyme for garnish
  • 1 recipe Basic Bruschetta for serving

Heat the oven to 350°F. Stir the goat cheese, chopped thyme, and olive oil together in a small bowl until blended. Spread the cheese mixture in a ceramic crock or small gratin dish—no need to get it perfectly even. Drizzle the cheese with a bit more olive oil and top with a few grinds of black pepper. Lay the thyme sprigs on top. Bake the cheese until it's warm and creamy, about 10 minutes.

nutrition information (per serving):
Size : per Tbs.; Calories (kcal): 70; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 3; Protein (g): protein g 3; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 75; Cholesterol (mg): cholesterol mg 10; Fiber (g): fiber g 0;

Photo: Scott Phillips

Very easy, great to make ahead. I've served with grilled herbed bread, and in a pinch Triscuit.

So easy and delicious-- a big hit at parties. I served it with grilled ciabatta.

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