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Bruschetta Trio

21 slice s
batard or good French bread, sliced 1 inch thick
1/2 cup
olive oil
3 clove s
1 cup
goat cheese, softened
1 cup
olive tapenade (recipe follows)
1 cup
roasted peppers, store-bought
white anchovies
1 cup
garlic aioli
tomato (1-2 for 7 servings), blanched, seeded and cut into 7 even 'petals'
7 slice s
Parmesan cheese
1/4 cup
balsamic vinegar
  1. Lightly oil the bread on both sides and grill. 
  2. Rub the bread with the garlic cloves. 
  3. Spread soft goat cheese on 7 pieces of bread and top with olive tapenade. 
  4. Spread soft goat cheese on 7 pieces of bread top with roasted peppers and white anchovies. 
  5. Spread garlic aioli on 7 pieces of bread. 
  6. Place confit tomato on top and then Parmesan. 
  7. Drizzle olive oil and aged balsamic vinegar on each piece. 


  1. Blanch tomatoes in boiling salted water for 15 seconds. Shock in ice water. 
  2. Peel and quarter tomatoes and remove the seeds with a knife. Place on a sheet pan; cover half way with olive oil. 
  3. Season each piece with salt and sugar. Roast in a 225 degree F. oven for 20 minutes.
Average: 2.5 (2 votes)

About this Recipe

This recipe for Bruschetta combines simplicity and taste.  It is the perfect solution for creating an easy and delicious snack.