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Warm Goat Cheese Bruschetta

This Warm Goat Cheese Bruschetta recipe is my favorite new appetizer. Also from the Insalata cookbook, it is quick and easy and the spread can be made ahead – perfect for weeknight entertaining. The combination of herbs (now all growing in the garden) and lemon zest will have party guests asking “what are these interesting flavor combinations?”

1 lb Laura Chenel goat cheese, or use your favorite fresh goat cheese, at room temperature for 30 minutes
2 tbsp chopped sweet herbs – chives, chervil, tarragon and Italian parsley
2 oz extra virgin olive oil
Zest of 1 lemon
Salt and pepper to taste
Artisan bread, ciabatta or even a walnut bread.

Place softened goat cheese in a mixing bowl. Add herbs, oil, lemon zest, salt and pepper. Slice bread into 1/4 inch slices. If the loaf is large, cut slice in half. Brush slice with olive oil. Either on a grill with medium fire, or in a 375 oven, toast each slice until lightly brown.

Smear 1-2 tablespoons of goat cheese on to each slice.

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