skip to main |
skip to sidebar
While this is not a WW recipe, it keeps popping up in my head because IT'S FREAKING DELICIOUS. (Can you tell I'm still having bad cravings???) Anyway, I made this for Lane when we celebrated our one year anniversary with a picnic in the park next to our reception site. Then, loved it so much that I made it three more times but have just gotten around to blogging about it. This is a great finger food for a party or appetizer before dinner. It's really, really easy and just delicious.
Goat Cheese Bruschetta adapted from Real Simple
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and black pepper
1 small shallot, finely chopped (I omitted because I didn't have a shallot)
2 tablespoons chopped fresh herbs (such as dill, parsley, chives, and basil) (I used parsley and basil, both dried actually.)
8 thick slices french baguette, toasted
2 4-ounce packages soft goat cheese
In a medium bowl, whisk together the oil, lemon juice, vinegar, honey, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the shallot and herbs.
Drizzle half the vinaigrette over the bread, spread with the goat cheese, and drizzle with the remaining vinaigrette. Serves 8.
While this is not a WW recipe, it keeps popping up in my head because IT'S FREAKING DELICIOUS. (Can you tell I'm still having bad cravings???) Anyway, I made this for Lane when we celebrated our one year anniversary with a picnic in the park next to our reception site. Then, loved it so much that I made it three more times but have just gotten around to blogging about it. This is a great finger food for a party or appetizer before dinner. It's really, really easy and just delicious.
Goat Cheese Bruschetta adapted from Real Simple
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons balsamic vinegar
1 tablespoon honey
Kosher salt and black pepper
1 small shallot, finely chopped (I omitted because I didn't have a shallot)
2 tablespoons chopped fresh herbs (such as dill, parsley, chives, and basil) (I used parsley and basil, both dried actually.)
8 thick slices french baguette, toasted
2 4-ounce packages soft goat cheese
In a medium bowl, whisk together the oil, lemon juice, vinegar, honey, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in the shallot and herbs.
Drizzle half the vinaigrette over the bread, spread with the goat cheese, and drizzle with the remaining vinaigrette. Serves 8.
0 comments on "Goat Cheese Bruschetta"
Post a Comment