Return to listing

Bruschettas with Goats' Cheese, Basil and Tomato

This recipe is simplicity itself, but it has a wonderful combination of flavours and a very crunchy texture.

 Bruschettas with Goats' Cheese, Basil and Tomato

  Makes 12, to serve 4-6

 1 small slim French loaf (sometimes called baguettine)
 approximately 2 oz (50 g) mild, creamy goats' cheese (the spreadable kind that comes in tubs is fine)
 3-4 fresh basil leaves
 2 firm, medium-sized tomatoes
 1½ tablespoons good-quality olive oil
 1 clove garlic, crushed
 1 level tablespoon Italian pesto
 sea salt and freshly milled black pepper
 Pre-heat the oven to gas mark 4, 350°F (180°C).
Oven temperatures and Conversions
Click here for information
You will also need a baking sheet.

This recipe is taken from Delia Smith’s Christmas.


First combine about 1 tablespoon olive oil with the crushed garlic and spread over the baking sheet, then slice the bread into thinnish rounds; you won't need all the loaf. Now arrange the slices on the baking sheet, press them into the oil then turn them the other way up so that each surface has a slight coating of garlicky oil.

Bake them in the centre of the oven for 20-25 minutes, or until they have turned a golden brown and become very crisp. Do watch the timing on this – I have thrown away more burnt croutons of bread than I care to remember!

Cool them on a wire rack and store in an airtight tin until you need them (they will be okay for up to 2 weeks, which is very helpful).

When you're ready to serve, skin the tomatoes by pouring boiling water over them, leave for 1 minute, then halve them, scoop out the pips, slip off the skins and chop the flesh into tiny dice.

Now simply spread each crisp bread slice first with a thin layer of pesto, then with a generous layer of goats' cheese, and sprinkle on the diced tomato together with a little crushed sea salt and coarsely ground black pepper.

Finally, using a small teaspoon, add a few droplets of olive oil – though be careful not to overdo this.

Scatter a few fresh basil leaves over the bruschettas to serve.


Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to

Related recipes

Little Croustades filled with Gravadlax and Soured Cream Makes 12

Little Croustades filled with Gravadlax and Soured Cream

Easy yet impressive, you simply have to add these to your party food repertoire. Use guacamole or smoked salmon instead of gravadlax if you prefer.

Crostini Lazio Makes 12, to serve 4-6

Crostini Lazio

These elegant little morsels are simplicity itself to make. Serve them with drinks or as part of a buffet spread...




Popular topic
Latest post
Ask Lindsey... Xmas pud
01 Aug 2015 11:37
Galvanina giveaway Week 3 winner
29 Jul 2015 17:34
Coffee Break Oven cleaning
30 Jul 2015 07:34
Food and travel Refreshing cocktail with Galvanina
25 Jun 2015 21:28
Can Anyone Help? Rice Pudding
01 Aug 2015 16:52
Books Jam made with concentrates
13 Jun 2015 07:32
Equipment Quartz kitchen worktops
24 Jun 2015 02:03
Gardening Oxalis aka Oca
01 Aug 2015 18:09
CMS solutions by