Divine Little Goat Cheese Bruschetta with Pomegranate and Pistachios
Bruschetta originated in Italy during 15th century and it is still a very popular antipasto or starter dish. The most popular bruschetta is a toasted slice of bread with garlic, tomatoes, olive oil and balsamic vinegar drizzle. Of course, there are numerous variations of bruschetta recipes and our creamy Goat Cheese Bruschetta is no exception.
I love to make and serve bruschetta as an appetizer at any event I am hosting. It is one of the simplest dishes to make and most topping ingredients do not require cooking, which is a time saver. How to make bruschetta, you ask? Simply toast up your favorite bread, in this recipe we used French bread. Make your spread, we made a creamy goat cheese spread, see recipe below. Finally, evenly spread the topping onto the toasted bread and top with the toppings that compliment the flavor of the spread. They are easy, versatile and everyone loves these hand held little treats.
A Sweeter Variation
Our Goat Cheese Bruschetta recipe has a hint of sweetness, extra creaminess, lots of crunch with lively zest. To make a creamy spread, we combined equal parts of plain goat cheese and regular cream cheese and mixed in heavy cream. Adding chopped Medjool dates and little bit of honey adds just the right amount of sweetness. The toppings are a home run. We added lots of crunch with chopped pistachios, pomegranate seeds, coarse salt and pepper. To elevate all the flavors, lemon zest adds just the right amount of liveliness. Lastly, we finished them with the slightest amount of honey drizzle. They are so tasty, that we will be serving them for Thanksgiving this year. I know they will be a hit!
On to the Recipe...
Ingredients:
- 4 ounces goat cheese
- 4 ounces cream cheese
- ½ cup chopped Medjool dates
- ¼ cup heavy cream
- 1 tablespoon honey
- Toasted French bread slices
- Topping:
- ⅓ cup Chopped unsalted pistachios
- ⅓ cup Pomegranate seeds
- Lemon zest – one lemon
- Coarse sea salt and black pepper – to taste
- Honey drizzle – about a teaspoon
Directions:
- Slice French bread into about half inch slices and slightly toast. You should have about 16 slices of bread.
- Place goat cheese, cream cheese, chopped Medjool dates, heavy cream and honey into a mixing bowl and mix well until all ingredients are combined. You should have a creamy, spreadable mixture.
- Spread the cheese mixture onto the toasted French bread slices and place on a serving dish.
- Top with pistachio, pomegranate, lemon zest, salt and pepper. Finish with honey drizzle.
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Goat Cheese Bruschetta
Ingredients
Goat Cheese Spread
- 4 ounces goat cheese
- 4 ounces cream cheese
- ½ cup chopped Medjool dates
- ¼ cup heavy cream
- 1 tablespoon honey
- toasted French bread slices
Topping
- ⅓ cup chopped unsalted pistachios
- ⅓ cup pomegranate seeds
- lemon zest – one lemon
- coarse sea salt and black pepper – to taste
- honey drizzle – about a teaspoon
Instructions
- Slice French bread into about half inch slices and slightly toast. You should have about 16 slices of bread.
- Place goat cheese, cream cheese, chopped Medjool dates, heavy cream and honey into a mixing bowl and mix well until all ingredients are combined. You should have a creamy, spreadable mixture.
- Spread the cheese mixture onto the toasted French bread slices and place on a serving dish.
- Top with pistachio, pomegranate, lemon zest, salt and pepper. Finish with honey drizzle.
