This is an appetizer I have made 50 times and everyone always loves it! You can think of it as a contemporary type of cheeseball! Serve it with a salad and you have lunch! Thank you to Deb Kammer for the inspiration!
Combine olive oil, lemon juice and salt. Add the chopped rosemary and pepper to the marinade or sprinkle them over the cheese and marinade at the very last
Place the goat cheese on a platter with a little asked edge
Dip your crusty bread into the marinade and then spread some goat cheese on!
- On a round glass platter about 11 inches across place:
1-3 ounce log of goat cheese
- In a small bowl combine:
1/2 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon Kosher salt or sea salt
1/2 teaspoon black pepper or more
1/4 cup fresh chopped rosemary (try to use the tender new growth). Alternatively, you can add the rosemary after the marinade is poured on the cheese
- Add more lemon juice, olive oil, salt, pepper or rosemary to taste.
- Pour over the cheese
- Voila! Perfecto!
- Decorate the platter with lemon slices and a large stem of rosemary if you like.
- Serve with
Sliced French bread or a whole grain crusty bread
Have your guests dip one side of the bread in the marinade and then spread on the goat cheese with a small knife. You can easily double the recipe using the same size platter. To make it easier for your guests, dip and spread the cheese for them and place the bruschetta on a platter for them to enjoy!