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A simple and delicious goat cheese bruschetta featuring toasted walnuts, lemon basil, and local honey. On a hot day, a glass of Rosado is particularly refreshing, especially with a delicious appetizer.
By Monet Moutrie
Despite my husband’s best efforts, I will always prefer a glass of wine over beer. Maybe it has to do with my upbringing—my parents drink solely wine—but I imagine it has a lot more to do with the possibility of an outstanding food pairing. Good wines make for great meals. Rioja, a region in Spain, offers some of the best food wines in the world. They are beautifully balanced in their alcohol content and acidity and pair well with everything from fish to veggies to meats and cheeses. Of course, traditional Spanish tapas go beautifully with Rioja wines, but they pair with food from all over the world.
Unlike many other wine regions, winemakers in Rioja don’t rush their wines to market. They only release their wines when ready to drink, which means that you know your bottle is going to be great as soon as you pick it up. And if I wasn’t already sold, wines from Rioja are a great value. I purchased this beautiful Vivanco Rose for under $15. It’s a purchase we’ll be making again and again. 
This Rosado (rosé) from Vivanco is an ideal summer wine. On a hot day, a glass is particularly refreshing. Never bitter and with just the right amount of fruit flavor. After sampling the wine, I knew exactly what I wanted to make. A simple and delicious goat cheese bruschetta featuring toasted walnuts, lemon basil, and local honey. Heaven in a glass. Heaven on a plate.
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A Match Made in Heaven — Goat Cheese, Walnut, and Honey Bruschetta
- Total Time: 10 minutes
- Yield: Serves 4
- Diet: Vegetarian
Description
Sweet and savory goat cheese pairs perfectly with crunchy walnuts and honey on toasted baguette slices. A simple summer appetizer.
Ingredients
- 1 baguette
- 4 ounces (113 g) soft goat cheese
- 1/3 cups (79 ml) walnuts
- 1/4 cups (59 ml) basil leaves
- 1/4 cups (59 ml) local honey
Instructions
- Preheat your oven to 375°F (190°C). Slice the baguette into 1/2-inch rounds and arrange on a baking sheet. Brush lightly with olive oil and toast for 6-8 minutes until golden and crisp on the edges.
- While the bread toasts, roughly chop the walnuts. For better flavor, toast them in a dry skillet over medium heat for 3-4 minutes, shaking the pan occasionally, until they smell nutty and are lightly browned.
- In a small bowl, crumble or gently stir the soft goat cheese with the toasted walnuts and torn basil leaves. Don’t overmix; you want chunks of cheese visible.
- Spoon a generous amount of the goat cheese mixture onto each toasted baguette slice.
- Drizzle each bruschetta with honey and serve immediately while the bread is still warm and crisp.
Notes
- For a richer flavor, toast the walnuts in a dry pan before mixing with the goat cheese.
- If goat cheese is too firm, let it sit at room temperature for 15-20 minutes to soften.
- Store assembled bruschetta in the refrigerator for up to 2 hours before serving to prevent the bread from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 2 slices
- Calories: 200
- Sugar: 10
- Sodium: 100
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
- Cholesterol: 10
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Frequently Asked Questions
What type of bread works best for this bruschetta?
A rustic sourdough or ciabatta sliced about half an inch thick gives a sturdy base that can support the goat cheese and toppings without going soggy quickly.
Can I use a different nut if I do not have walnuts?
Pecans are a natural swap and pair well with goat cheese and honey. Toast whichever nut you use in a dry pan first to bring out the flavor.
Should the goat cheese be at room temperature before spreading?
Yes, letting the goat cheese sit out for 15 to 20 minutes makes it much easier to spread onto the toasted bread without tearing it.
