Olive-Goat Cheese Bruschetta

olive-cheese-bruschetta Leigh Beisch


  • 1 cup diced seeded plum tomato
  • 1/4 cup chopped pitted olives
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon sherry vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 16 (1/4-inch-thick) slices French bread baguette (about 4 ounces)
  • 1 garlic clove, peeled
  • 1/4 cup mild goat cheese, at room temperature


1. Preheat oven to 400°.

2. Combine first 6 ingredients in a small bowl, and set aside.

3. Arrange bread on a baking sheet; bake at 400° for 8 minutes or until lightly browned and crisp. Remove toast slices from oven, and cool 2 minutes.

4. Rub both sides of each toast slice with garlic clove. Spread goat cheese thinly on 1 side of each toast, and top with the olive mixture.

    Prep: 45 minutes (includes 10 minutes for toasting bread).
  • Yield: 8 servings (serving size: 2 bruschetta)

Nutritional Information

Calories per serving: 61
Fat per serving: 2g
Saturated fat per serving: 1g
Monounsaturated fat per serving: 1g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 2g
Carbohydrate per serving: 9g
Fiber per serving: 1g
Cholesterol per serving: 2mg
Iron per serving: 1mg
Sodium per serving: 159mg
Calcium per serving: 25mg

Good to Know

Brucshetta is a tasty way to get in nutrients like calcium from the cheese and various antioxidants from tomatoes and olives. For a healthier alternative, use a multi-grain or whole-grain baguette as a good source of fiber.