Goat Cheese Bruschetta

On Sunday night I decided to make an easy dinner but wanted something really yummy.  I was originally planning on making Chicken Fettucini Alfredo and Feta Bruschetta (recipe is one here for you :).  When I went to the grocery store to get some ingredients I found Crumbled Goat Cheese by the Feta and decided to give it a whirl.  What happened later was delicious!  I had so much fun making these two really simple dishes.  I poured a glass of my new favorite Red Velvet wine by Cupcake Vineyards and got to cooking.  It was so nice to be in and out of the kitchen in under an hour and able to just relax, eat, and watch a movie...my ideal Sunday night!  You should try it, really!

Goat Cheese Bruschetta

What you will need:
1 pkg Crumbled Goat Cheese
Extra Virgin Olive Oil
3-4 Roma Tomatoes diced
6-7 Green Onions chopped
Tony Chachere's Creole Seasoning
Greek Seasoning
Black Pepper
Garlic Powder
Onion Powder
Sea Salt
Wheat French Bread

This is really just a tiny variation from my Feta Bruschetta that I have previously written about.  Both are so tasty that I can't even decide which one I like better.  The biggest difference is obviously the cheese, Goat Cheese verses Feta but another difference is the textures and softness of the two cheeses.  The goat cheese is way softer so I decided to mix all of the ingredients in a bowl first and then put them in a shallow dish to chill in the fridge and marry all the flavors together.

First, pour olive oil into your dish so it covers the entire bottom...just enough to cover the bottom will work great.  Shake several dashes of the greek seasoning all over the olive oil.

 

Next you can begin dicing your tomatoes into small pieces and add them to the olive oil as you go.  No need to stir yet.  Chop your green onions into small pieces and add them to the dish.  Now you can put the entire package of Goat cheese crumbles on top of the tomatoes and green onions.  

Now for the spices, I used several more dashes of the greek seasoning and several dashes of Tony Chachere's seasoning.  I then used about 1 tsp of black pepper and a couple dashes of sea salt.  Do a few sprinkles of garlic powder and onion powder and then mix it all together.  Stir gently because the goat cheese has a tendency to mush and become very creamy.  Move the mixture into a shallow dish so the flavors have a chance to marry together.

After you have placed the mixture in the dish, cover it with saran wrap and let it sit in the fridge for about an hour or more.

When the bruschetta was ready I scooped a heaping spoonful onto each piece of freshly toasted Wheat French Bread.

I served this dish as both an appetizer and a side dish to my yummy Chicken Fettucini Alfredo. They were awesome together!

I hope you enjoy it!