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Goat Cheese Bruschetta

Author Laura Doerr


  • 1 small loaf french or ciabatta bread sliced
  • olive oil
  • garlic powder
  • 4 oz goat cheese
  • 2 cups arugula
  • 1 cup cherry tomatoes
  • balsamic glaze
  • 1/2 juice of lemon
  • kosher salt and fresh cracked pepper


  1. Preheat oven to 350 degrees. Slice bread into 1/2-1 inch slices and lay onto a baking sheet. Drizzle with olive oil and a dash of garlic powder. Bake in preheated oven for about 5-7 minutes or until edges become crispy.

  2. Slice cherry tomatoes in half or quarters depending on size, set aside. Add the arugula to a bowl. Drizzle very lightly with olive oil and the juice of 1/2 lemon. Season with salt and pepper.

  3. Once bread has heated through, spread each slice with about 1/2 tbsp of goat cheese. Top with dressed arugula and sliced tomatoes. Drizzle with balsamic glaze and season with fresh ground black pepper.

Recipe Notes

Pictured is ciabatta bread that I find in my grocery bakery section. It is a heat and serve type that I love and use all the time! A regular fresh baguette would also work. The reason I bake the bread and not broil it is because I don't like it overly toasted. I like it crisp on the edges while still being soft in the center.

Depending on how large your loaf of bread is, you may need to make your goat cheese go further, or just buy the next size up of goat cheese. You can easily adjust this recipe to make a smaller or larger batch.

I use the Trader Joes balsamic glaze but I know you can find other brands in the grocery stores these days, it may be labeled balsamic reduction.