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Koda's Blog- Confessions of a Shop Dog and Occasional Recipes

Koda & Jennifer- Goat Cheese Bruschetta

Tuesday, December 06, 2016

Koda & Jennifer- Goat Cheese Bruschetta


   It's Christmas time and Uncle Allen has me working more hours.......and I think for less treats.....he insists that is not the case...I still have my doubts. These days Uncle Allen is going in every direction at once....kinda like me in a park full of squirrels. He's not giving me any artistic direction. Uncle Allen needs to learn how to delegate.....I already know, if work is eating into your nap time and treat time... delegate. So for the holiday season, my friend Jennifer will be contributing some very tasty recipes and tips. You take it from here Jennifer.....I'm back to my nap......


Koda decided it was a good time to hand over the leash and post some amazing recipes for your holiday gatherings. 

This beautifully displayed and wonderfully rich appetizer is perfect for any holiday gathering. Can be prepared ahead of time and stored separately. Serves 6 people.


Toast -

1 loaf ciabatta, 1/4 inch slices

2 garlic cloves cut in half

1/2 cup olive oil

Bruschetta -

6 Roma tomatoes, coarsely chopped then rinsed

1 medium red onion, coarsely chopped

3 cloves of garlic, minced

1/4 cup red wine vinegar

1/4 teaspoon salt - more to taste

Goat Cheese -

8 oz. soft goat cheese

1/8 cup olive oil

1/4 teaspoon dried rosemary

1/4 teaspoon dried thyme

1/4 teaspoon dried basil

1/4 teaspoon salt - more to taste


Preheat oven to 350°F. Place ciabatta slices on a shallow baking pan. Brush top side of each slice with olive oil. Rub the cut half of a garlic clove over the sliced bread. Place in oven until toasts are crisp but not hard - approximately 10 minutes. Set aside to cool.

Combine chopped Roma tomatoes, chopped onion, and minced garlic in a medium mixing bowl. Pour red wine vinegar over mixture, add salt, and mix. Cover and set aside in refrigerator, mixing again prior to serving.

In a small bowl, break up the goat cheese with a fork. Add olive oil, rosemary, thyme, basil and salt. Mix with a fork until the cheese is fluffy and sticks together. Add more olive oil if necessary to achieve consistency.

Serve on a platter with the goats cheese in the middle, the tomato bruschetta in a wreath around the goat cheese. The toast in a basket or bowl. You can serve the bruschetta pre-spread (goat cheese spread on toast and tomato bruschetta on the top), however you run the risk of the toast becoming soggy if it sits too long.


Featured products to help in your preparation:


Kramer by Zwilling Euroline Stainless Steel Damascus 5" Utility Knife


Kramer by Zwilling Euroline Stainless Steel Damascus 5" Utility Knife  


Miyabi by Zwilling Birchwood SG2 Steel Damascus 9" Bread Knife


Nambé Handled Tray - 14"



      Uncle Allen and I approve of Jennifer's merchandise choices....if you're going to it with style!!! And with yummy treats...ALWAYS with yummy treats....