Cherry tomato and goats cheese bruschetta

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

  • 40 mins cooking
  • Serves 8
  • Print
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
  • 320g (10oz) jar marinated goat's cheese
    250g (8oz) truss cherry tomatoes
    400g (12½oz) tomato medley mix
    1 tablespoon fresh rosemary leaves
    4 cloves garlic, bruised, halved
    2 tablespoons extra virgin olive oil
    2 tablespoons sticky fig balsamic vinegar
    8 thick slices sourdough bread (600g)
Rocket & walnut pesto
  • 50g (1½oz) baby rocket (arugula) leaves
    ½ cup firmly packed fresh basil leaves
    ½ cup (50g) walnuts
    1 clove garlic, crushed
    ½ cup (125ml) reserved olive oil from goat's cheese
    2 tablespoons lemon juice


  • 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.

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