Goat’s cheese bruschetta

Preparation info

  • Difficulty


  • Feeds


Appears in

Old Food

Old Food

By Jill Dupleix

Published 1998

  • About

A heart-warming supper, teamed with a sharply dressed salad and a fresh pinot noir. Try to find a fresh goat’s cheese such as that of Gabrielle Kervella of Fromage Fermier, which grills beautifully on the outside while becoming light and almost fluffy inside.


  • 1 garlic clove
  • a few sprigs of fresh thyme
  • 2 tbsp extra virgin olive oil
  • 4 fresh goat’s cheese rounds
  • 4 thick slices of sourdough bread


Smash garlic and half the thyme leaves together, and leave in olive oil to infuse for an hour.

Grill goat’s cheese rounds under a hot grill, without turning or moving, until lightly golden.

Brush bread with the flavoured olive oil and grill on both sides. Use an egg slice to gently remove goat’s cheese rounds and place them on grilled bread.

Serve with a few extra sprigs of fresh thyme.