Creamy Goat's Cheese & Roasted Tomato Bruschetta

Breakfast
Brunch
Canapé
Low and Slow
Creamy Goat's Cheese & Roasted Tomato Bruschetta

Super simple, super tasty breakfast, brunch or even canapé if you made mini. Be patient whilst the tomatoes sweeten and ooze up, they'll be worth the wait, we promise!

If you're not a fan of the old cheese from a goat, it would work well with a cream cheese, burrata, stracciatella cheese or even labneh. Have fun with it!

INGREDIENTS

  • Sourdough, toasted
  • Cherry Tomatoes
  • Clove of garlic, minced
  • Glug of Avo Oil
  • Glug of Balsamic Vinegar
  • Soft Goat's Cheese
  • Handful of Toasted Pumpkin Seeds
  • Salt and Pepper

Flex quantities by eye and how hungry you are - note the tomatoes will shrink down a bit when roasting

Made with: Extra Virgin Avocado Oil

Take your time with this one...

Prep and Cook the tomatoes
Coat the tomatoes in avo oil, vinegar, garlic and season generously
Slow roast on a medium heat, say 150℃, for about 2 hours until soft and oozy

Prep the Rest
When the tomatoes are just about done, in a medium heat pan, lightly toast pumpkin seeds, set aside to cool
Toast your sourdough bread and spread over the goat's cheese

Plate Up
Layer over the roasted tomatoes
Sprinkle over toasted pumpkin seeds

Eat Uppa!

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