Bruschetta with goat's cheese

Bruschetta with goat's cheese

Total: 23 min. | Active: 15 min.
vegetarian
Nutritional value / piece: 131 kcal
, Fat: 7 g
, Carbohydrate: 12 g
, Protein: 5 g

Ingredients

12 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Bread

300 g wholegrain bread , cut into 10 slices
2 tbsp olive oil
1 garlic clove, squeezed
4 sprigs thyme, leaves torn off

Topping

150 g soft goats' cheese
4 sprigs thyme, leaves torn off
1 tsp liquid honey
½ tsp chilli flakes
salt and pepper to taste

Garnish

1 ½ tbsp liquid honey
50 g walnut kernels, coarsely chopped
10 g onion sprouts
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How it's done

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Bread

Place the slices of bread on a baking tray. Mix the oil, garlic and thyme, spread on top of the bread.

To toast

Approx. 8 mins. in the upper half of an oven preheated to 220°C. Remove from the oven, allow to cool slightly on a cooling rack.

Topping

Combine the goat's cheese, thyme, honey and chilli flakes, season, spread on top of the toasted bread.

Garnish

Warm the honey in a pan. Add the nuts, simmer over a low heat for approx. 4 mins. Scatter the nuts and sprouts on top of the goat's cheese.

Good to know
Tip: Instead of goat's cheese, use double-cream cheese.

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