Bruschetta with Baked Mediterranean Marinara & Goat Cheese

This delectable, attractive appetizer has authentic rich tomato-olive flavor. Creamy goat cheese adds depth and balance to the spicy/sweet base. You can find this slightly upscale tomato sauce (in a jar) with other commercially prepared tomato sauces, but if you can’t find, use any thick tomato sauce that has olives, onions, peppers, and
basil. The sauce and bread can be prepared the day before and stored in a zip lock plastic bag.


2 cups commercial tomato sauce (Mediterranean olive with sundried tomatoes)

1 tablespoon balsamic vinegar

1 tablespoon honey

1/2 teaspoon crushed red pepper flakes

1 baguette, cut diagonally into 1-inch slices (20 slices total)

cooking spray

1 (4-ounce) log of goat cheese with fine herbs, sliced into 1-inch rounds

garnish with dried thyme or rosemary



Preheat oven to 425 degrees.

1) In a medium saucepan over medium heat, add the first 4 ingredients. Mix well. Simmer uncovered for 5 minutes.

2) Place baguette slices on a baking sheet. Spray both sides of bread with cooking spray. Bake until light brown, about 8 minutes, turn once during cooking time. Remove from oven, let cool.

3) Pour sauce into a small, round baking dish, a three-cup au gratin ramekin, or
two 1 1/2 cups custard-style ramekins. Place sliced goat cheese on top of sauce. Sprinkle with dried thyme or rosemary. Bake for 10 minutes, or until cheese is golden brown. Remove from oven. Serve hot. Spoon about a tablespoon of sauce and cheese on each toasted baguette slice. Makes 20 appetizers.

Nutritional Analysis per appetizer: 47 Calories; 39 percent fat (2 grams); 1 gram saturated fat; 20 percent protein; 41 percent carbohydrate; 0 gram fiber.


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