Tomato and Goat Cheese Bruschetta

I really couldn’t count how many times I’ve made my tomato and goat cheese bruschetta. It appeared in my first ever party post but I’ve never published a separate recipe article about it until now! This is really one of my go-to entertaining hacks. It’s such an easy and impressive appetizer!

Heirloom Tomato Bruschetta Recipe | The Rose Table

Buy a loaf of ciabatta, slice it in half lengthwise, drizzle it with olive oil, and toss it on the grill until it’s nicely charred a bit but still soft on the inside.

Tomato and Goat Cheese Bruschetta

Then slather the warm grilled bread with goat cheese (you could use cream cheese or ricotta too), then top with tons of fresh tomatoes and herbs. Sprinkle with a bit of sea salt (garlic sea salt if you have it!) and voila: you’ve got a hearty appetizer for a crowd in mere minutes. 

Tomato and Goat Cheese Bruschetta

I love recipes like this that take very little effort and seem to impress everyone. It’s an entertainers dream!  Could you use another kind of bread? I suppose. Do I always use ciabatta? Yes, I do! It’s the absolute perfect bread for this method. 

Tomato and Goat Cheese Bruschetta

Tomato and Goat Cheese Bruschetta
1 loaf ciabatta
8 oz goat cheese
1 pound mixed tomatoes
Fresh thyme, basil, oregano, or dill
Garlic sea salt

  1. Heat grill to about 350 degrees. Slice ciabatta in half lengthwise. Drizzle with olive oil and place cut side down on the grill. Don’t walk away from the grill. The bread needs babysitting! I like my bread slightly charred on the edges but still soft on the inside. This takes about 2-3 minutes. Check it every minute by lifting up a corner.
  2. Remove bread from grill and spread with goat cheese. (Note: room temperature goat cheese spreads better.) Slice tomatoes and arrange on the goat cheese. Top with fresh thyme, basil, oregano, or dill and sprinkle with garlic sea salt. Cut into slices.

Bonus: Watch me shop for the ingredients!

Happy grilling,

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