Name: Goat cheese and garlic bruschetta
Prep time: 15 min
Total time: 15 min
Ingredients: 1 loaf ciabatta; 1/4 cup (60ml) olive oil, plus 2 tablespoons extra, to drizzle; 2 clove garlic, crushed; 300 gram goat cheese; 1/4 (25g) red onion, thinly sliced; 2 tablespoon olive oil, extra; freshly ground black pepper; 50 gram baby rocket leaves

Goat cheese and garlic bruschetta

Bruschetta is one of those classic dishes that's welcome at just about any meal, from a late breakfast to a late night snack. This garlicky goat's cheese version is a creamy, tasty winner.

Makes 16 Piece

Prep

15M

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Ingredients

1 loaf ciabatta

1/4 cup (60ml) olive oil, plus 2 tablespoons extra, to drizzle

2 clove garlic, crushed

300 gram goat cheese

1/4 (25g) red onion, thinly sliced

2 tablespoon olive oil, extra

freshly ground black pepper

50 gram baby rocket leaves

Method

1.Cut bread into 16 x 1cm-thick slices. In a small bowl, combine garlic with olive oil. Brush one side of the bread with the oil, then grill bread until browned lightly on both sides.

2.Using a hot, wet knife, slice cheese thinly and divide evenly among the toasted bread. (If cheese is too soft to slice, spread it on the toast instead.)

3.Top bruschetta with onion, extra olive oil, black pepper and rocket leaves.

This recipe is best made close to serving. Fetta, brie or bocconcini can be used instead of goat cheese, if preferred.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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