Recipe:Baked Chevre Bruschetta with Tomato Coulis

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This recipe is approved by RWs self-appointed culinary expert


  • 2 ounces Chevre of your choice. Best is homemade.
  • 1 Baguette, slice into 3/4" rounds and toasted.
  • 3 Roma tomatoes
  • 1 sprig each fresh thyme, oregano, rosemary.
  • 1 head of garlic, roasted
  • 2 tbsp balsamic vinegar


Tomato Coulis[edit]

Dice tomatoes and sautee with garlic in olive oil until soft. Add herbs, and vinegar and simmer for 5 minutes. Chop coarsely in blender, and add salt and pepper to taste. Cool.


Brush baguette slices with olive oil, and spread liberally with roasted garlic. Place a 1/2" slice of chevre on each piece of toast. Place in a baking pan and drizzle liberally with extra-virgin olive oil. Place in 450 degree oven for 8 minutes.

On a ceramic serving dish, spread coulis liberally. Set slices of bruschetta around the dish, and grind a small amount of black pepper over the dish, and garnish with fresh thyme or rosemary. Best with Merlot.