Cherry tomato and goats cheese bruschetta

The perfect combination of flavours and textures create the ideal starter for your Christmas gathering.

Roasted tomatos, tangy goats cheese and a rocket and walnut pesto creates a fresh and flavourful bruschetta that’s the ideal starter.

Looking for more bruschetta recipes?


Cherry tomato & goat's cheese bruschetta
Rocket & walnut pesto


1.Preheat oven to 180°C. Drain oil from goat’s cheese; reserve for pesto.
2.Make rocket and walnut pesto. Process all ingredients until smooth. If pesto is too thick, add 1 tablespoon water. Season to taste. (Makes 1 cup)
3.Snip truss tomatoes into eight portions. Place all tomatoes, rosemary and garlic on a medium oven tray. Drizzle with oil and vinegar; season well. Roast for 20 minutes. Cool for 5 minutes. Crush loose tomatoes lightly; reserve juices on tray.
4.Meanwhile, toast sourdough slices.
5.Spread goat’s cheese on toast; top with tomato mixture. Drizzle with juices from tray and the pesto.

If you have it, day old-bread is ideal for bruschetta. It will be revived by the gorgeous tomato juices and still retain its texture.