Olive and Goat Cheese Bruschetta

Olive and Goat Cheese Bruschetta

Ontario is in the grips of an intense heat wave and my kitchen has adapted accordingly. Salads and quick and easy meals are on the menu for the next little while. But this does not mean that one has to sacrifice taste, as I proved last night. As always, I welcome requests for dishes, and recently a good friend took me up on that offer by requesting a recipe for bruschetta. I don't recall if I have made bruschetta before, but I wasn't satisfied with the recipes I found, so I created my own version. Just one slice makes for a satisfying summer meal.

Olive and Goat Cheese BruschettaOlive and Goat Cheese Bruschetta
Recipe by
Cuisine: Italian
Published on August 2, 2007

Toasted Italian garlic bread smothered with a colorful and delicious array of mushrooms, olives, tomatoes, soft goat cheese and fresh herbs

Preparation: 15 minutes
Cooking time: 10 minutes

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  • 4 tablespoons olive oil
  • 1 shallot, finely chopped
  • 1 to 2 jalapeƱos, seeded and finely chopped
  • 4 to 5 mushrooms, roughly chopped
  • juice from 1 small lemon (1 1/2 tablespoons)
  • sea salt and cracked black pepper
  • 1 clove garlic, crushed
  • 8 thick slices of Italian bread
  • 2/3 cup green or black olives, pitted and chopped
  • 1 medium tomato, seeded and diced
  • 4 oz (115 g) soft unripened goat cheese
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh basil, finely chopped
  • Heat a teaspoon of the oil in a frying pan over medium-high heat. When hot, add the shallots and stir for a few minutes to soften. Add the jalapeƱos, mushrooms and lemon juice, and continue to stir for a few minutes or just until the mushrooms begin to release their juices. Remove from heat and season with salt and pepper. Set aside.

  • In a mortar and pestle, make a paste of the garlic and remaining olive oil.

  • Toast the bread under a broiler until golden. When the bread is ready, brush each slice with the garlic and olive oil mixture. Next spread each slice with some goat cheese. Top with the mushroom mixture, olives and chopped tomato. Finish off by sprinkling each slice with the fresh herbs and a little more black pepper.

Makes 4 servings
Olive and Goat Cheese Bruschetta


Anonymous said...

That recipe is just awesome. Thanks

Anonymous said...

This has surpassed my imagination...can't wait to try it.

Thanks, Lisa!


Lisa Turner said...

You are both very welcome. Thank you for asking for a bruschetta bread recipe Leslie.

I hope you enjoy it. You might also consider using red onion instead of the shallots.

Jyothi said...

Hi lisa! looks great.

Jacqueline Meldrum said...

I love bruschetta, a lovely light meal, packed with flavours!

Anonymous said...

For the record, I tried it today and it's every bit as good as it looks...


Mansi said...

omg!! i just love Bruschetta....i'll skip the olives, but the goat cheese is a nice variation:)