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Bruschetta with Goat Cheese, Fresh Basil, Sundried Tomatoes

Canapés of diced and sundried tomatoes, red onions, garlic all slightly cooked and served on warm baguette croutons and garnished with a basil chiffonade and crumbled goat cheese. Done in one easy step with the Food Processor by Starfrit!
30 minutes
8 minutes
12 servings



  • 3 Italian tomatoes
  • 6 Sundried tomatoes
  • 1 clove Garlic
  • 4 sprigs Basil
  • 1/4 cup Fresh goat cheese
  • 4 sprigs Thyme
  • 1 Red onion


  • 1/2 Baguette


Preheat your oven to 400°F


Setting Up

  • Put the tomatoes, the sundried tomatoes and the red onion in the Food Processor, by Starfrit.
  • Finely cut the basil and chop the thyme leaves.
  • Crumble the goat cheese.
  • Cut the baguette into thin angled slices.


  • Place the baguette slices on a baking tray and drizzle them with a little bit of olive oil.
  • Season them with salt and pepper.
  • Bake in the oven for 7-8 minutes or until golden.


  • In a large The Rock non-stick pan, drizzle a little olive oil and sauté the onions for about 2 minutes with a pinch of salt.
  • Add in the garlic and keep stirring for an extra minute.
  • Add in the sundried tomatoes and Italian tomatoes and cook for 1-2 minutes.
  • Season well with salt and pepper.
  • Remove from the heat and add in the chopped basil, thyme and crumbled goat cheese mixing very carefully to make sure not to melt the cheese completely.


  • Serve this bruschetta mix on the croutons immediately.
  • You can drizzle some reduced balsamic vinegar on top as a garnish and add some basil chiffonade on top.


Chef's tip

  • Cook the bruschetta at the last minute to preserve its freshness.

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