Bruschetta with Sun Blush Tomatoes and Goat’s Cheese

Makes: 4-6
Preparation time: 10 minutes
Cook time: none


  • 12 thick slices French bread
  • 8 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 clove fresh garlic, halved
  • 75g soft goats cheese
  • 125g sun blush tomatoes
  • 8-10 fresh basil leaves, thinly sliced


Brush the bread on both sides with 6 tbsp of olive oil. Place on a baking sheet and bake at 200C/400F/Gas 6 for 5 minutes or until golden and crisp. Cool slightly.

Rub one side of the bread with the cut garlic then spread a little goats cheese over each. Top with 2 sun blush tomatoes and a little heap of basil leaves. Drizzle the remaining oil over the bruschetta and serve.


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