Whipped goat cheese bruschetta is one of my favorite beautiful and delicious appetizers. It’s so easy to make it sweet or savory with bruschetta caprese and triple berry versions. This is my favorite goat cheese appetizer recipe for any occasion!
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A good bruschetta recipe is one of my very favorite things to make in a pinch, and this whipped goat cheese bruschetta is a favorite! The goat cheese is creamy, simple, delicious, and versatile. It pairs perfectly with both sweet or savory ingredients to make amazing flavor combinations with little to no effort. I’ve whipped up both triple berry and caprese versions, and just love them both. You’re in for a treat!
What’s in This Goat Cheese Bruschetta Recipe?
- Bread: I have found that French bread is the perfect size for making crostini. I used a 6-inch loaf for this recipe and was able to make 12 crostini.
- Vinegar: Balsamic vinegar has the perfect level of sweetness and acidity to balance out the tangy goat cheese.
- Sugar: Granulated sugar sweetens the balsamic further and helps it thicken into a syrupy balsamic reduction.
- Goat Cheese: Is perfectly creamy and tangy!
- Cream Cheese: Low-fat cream cheese adds extra creaminess and tanginess to the spread.
- Tomatoes: I like rainbow cherry tomatoes for a pop of color!
- Garlic Powder: Adds a bit of savory flavor to the caprese version of these crostini. I recommend leaving it out if making the berry version.
- Basil: Adds a pop of color and fresh herbal flavor to the caprese version.
- Berries: I used a combination of strawberries, blueberries, and raspberries to create the sweeter triple berry version!
Tips for Success
- Cut the bread into ½-inch slices, so it’s not too thin or too thick.
- You can toast the bread in the oven or on the grill.
- The balsamic adds the perfect flavor to both versions. But you could use honey for the triple berry, or olive oil for the caprese, instead.
- You’ll want these to be a little warm and toasty when serving so I recommend making them right when you’re ready to serve them.
How to Store
These whipped goat cheese bruschetta are best served right after making them, when the bread has been freshly toasted and is still warm. However, you can prepare the whipped goat cheese mixture and keep it in the fridge until ready to use it.
Serving Suggestions
These whipped goat cheese bruschetta are the perfect starter for any classic Italian meal. I like to serve them up with mozzarella stuffed meatballs, white chicken lasagna, or simple breaded chicken cutlets.
5-Star Review
“These are totally delicious and absolutely gorgeous!” –
Cathy | Lemon Tree Dwelling
Whipped Goat Cheese Bruschetta Recipe
Ingredients
- 1 (6-8 inch loaf) French bread cut into ½-inch slices
- 1 cup balsamic vinegar
- ¼ cup granulated sugar
- 10 ounces goat cheese
- 8 ounces low-fat cream cheese (1 brick)
For Caprese
- 3 cups rainbow mix cherry tomatoes
- 1 teaspoon garlic powder
- ½ cup chopped fresh basil
For Triple Berry
- 1 cup chopped fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- Preheat oven to 350°F.
- Place the bread slices (or you can grill the bread if you prefer) and tomatoes on a baking sheet and bake for 10-12 minutes until toasted/burst. Remove and set aside.1 (6-8 inch loaf) French bread, 3 cups rainbow mix cherry tomatoes
- Heat the balsamic vinegar and sugar in a small saucepan and bring to a boil. Reduce to a simmer and heat for 6-8 minutes or until reduced by about ⅓. You want it to be syrupy but not too thick.1 cup balsamic vinegar, ¼ cup granulated sugar
- In a high-powered blender or stand mixer, combine the goat cheese, cream cheese, and garlic powder (omit the garlic powder if making triple berry). Cream until fully combined and smooth.10 ounces goat cheese, 8 ounces low-fat cream cheese, 1 teaspoon garlic powder
For Caprese
- To assemble the bruschetta, top each piece of bread with 1 tablespoon of the goat cheese mixture, then top with all three kinds of tomatoes. Sprinkle with chopped basil and drizzle with the balsamic reduction.½ cup chopped fresh basil
For Triple Berry
- To assemble the bruschetta, top each piece of bread with 1 tablespoon of the garlic powder-free goat cheese mixture, then top with all three kinds of berries. Drizzle with balsamic reduction.1 cup chopped fresh strawberries, 1 cup fresh blueberries, 1 cup fresh raspberries
Becky’s Tips
- Nutritional information is for the Caprese version only.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
These are totally delicious and absolutely gorgeous!
I just LOVE your pictures, Becky! You do such amazing work! These are gorgeous!
These look beyond scrumptious!! Gonna make ’em for Easter!! thank you!
I love caprese salad and I can’t wait to try this recipe. I will probably use minced garlic instead of the powder or maybe a combination of the two. I like my caprese pretty garlic-ful. Thanks for the recipe.
So pretty Becky! Love the savory AND sweet idea. I’d have to try both!
Such a great idea to showcase two different sets of toppings! I would love to eat both of them!
These are nothing short of spectacular — what a gorgeous dish for a spring gathering!
These sound amazing!! Gorgeous photos too.
Can I ask where you got this beautiful serving board? The recipe looks amazing, but I am also in love with this prop! Thank you for sharing!
MMMMM, both sound and look delicious but I would have to go for the berry one first. I am a sucker for berries and I bet they pair great with the goat cheese!