Goat Cheese Bruschetta

Prep Time
Cook Time
Ready In

"This is not a recipe I have yet tried. As written it comes from a cookbook ~ Compiled by Kim Wesley from Peppermint Lane Lodge Bed and Breakfast, the book was put together in just 10 weeks as Wesley's passion project, with no help or backing from a traditional publisher. The cookbook details stunning yet easy recipes collected from the picturesque area of Western Australia's south west, including this goat cheese bruschetta. I am posting this for Im Pat, who is from W.A. and is looking for a goats cheese recipe in the forum, A recipe posting game. I do want to try this myself, and hope to very soon."

Original recipe yields 4 servings


  • Serving Size: 1 (224.3 g)
  • Calories 619.5
  • Total Fat - 44.7 g
  • Saturated Fat - 21.1 g
  • Cholesterol - 85 mg
  • Sodium - 864.9 mg
  • Total Carbohydrate - 30.9 g
  • Dietary Fiber - 2.1 g
  • Sugars - 11 g
  • Protein - 24.8 g
  • Calcium - 793.2 mg
  • Iron - 1.7 mg
  • Vitamin C - 7 mg
  • Thiamin - 0.2 mg

Step 1

To make Caramelized onions: Place oil and onions in a heavy based pan over low to medium heat and cook for 20 to 25 minutes

Step 2

Add a pinch of salt, balsamic and sugar and cook for a further 15 minutes on low to medium heat (do not cook on high heat or onions will burn and not have the desired taste)

Step 3

Remove from pan and set aside

Step 4

In the same pan add butter and remaining olive oil with mushrooms. Turn up the heat to high and cook mushrooms for about 4 to 5 minutes until just firm. Remove and set aside

Step 5

To make the Bruschetta: Toast both sides of bread till golden but not too coloured as the bread will be cooked further later on

Step 6

Rub the bread with the garlic all over (this is what turns bread into bruschetta) and top with equal layers of mushrooms, caramelized onion and crumbled goats’ cheese

Step 7

Place on a baking tray and put in an oven pre-heated to180 degrees for 5 to 8 minutes

Step 8

Remove and season with salt flakes and cracked pepper

Step 9

Drizzle with extra virgin olive oil and sprinkle over flat leaf parsley to finish

Tips & Variations

No special items needed.