Goat Cheese Bruschetta
Toasted slices of French bread are topped with a creamy honey, Medjool date goat cheese spread. Sprinkled with pistachios, pomegranate, lemon zest, coarse sea salt and pepper finished with honey drizzle.
Prep Time 15 minutes mins
Cook Time 0 minutes mins
Course Appetizer, Snack
Cuisine Italian
Servings 4 people
Calories 400 kcal
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
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.
Keyword bruschetta, cream cheese, French bread, goat cheese, medjool dates, pistachio, pomegranante