Goat Cheese Bruschetta

Bruschetta with Goat Cheese Peas and Mint

Ingredients Needed: 

  • 1/2 cup fresh peas, shelled; or frozen petite peas
  • Cheese Crafters Garden Herb Goat Cheese Spread 
  • 2 tablespoons plus 1 teaspoon extra virgin olive oil, divided
  • 2 teaspoons chives, minced
  • 1/2 teaspoon lemon zest
  • 1 small garlic clove, finely grated or minced
  • Kosher salt and freshly ground black pepper
  • 12 slices whole grain bread, cut diagonaly
  • 1 garlic clove, halved
  • Fresh mint leaves


  • Bring small pot of water to boil over high heat; have ready a bowl of ice water. Plunge peas into boiling water, return to boil and cook until just tender: about 30 seconds for frozen peas, 3 to 5 minutes for fresh peas. Drain in sieve and immediately transfer to ice water. When peas are cool, drain again and pat dry.
  • Place peas in small food processor and pulse until coarsely chopped; do not purée. Transfer to mixing bowl. 1 teaspoon olive oil, green onions and lemon zest. Add garlic a little at a time, tasting as you go; you may not want it all. Season to taste with salt and several grinds of black pepper. 
  • Toast or grill bread on both sides; center should remain soft. Immediately rub one side of each toast with a halved garlic clove. Using remaining 2 tablespoons olive oil, brush both sides of each toast with oil.
  • Transfer toasts to work surface, garlic-side-up. Top with Cheese Crafters Goat Cheese Garden Herb Spread, dividing evenly. Drizzle with additional olive oil. Garnish with torn mint leaves. Serve immediately.

Recipe Courtesy of WMMB