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This Three Cheese Bruschetta has so many layers of flavor; it’s crunchy, creamy, tangy and sweet, and it’s a delicious and elegant appetizer that your guests will go nuts for!
Be sure to try my Pesto Bruschetta, Mozzarella Bruschetta and Bruschetta Chicken Pasta too!
Why I Love This Recipe
- Delicious Textures – You’ve got crispy crostini, creamy cheese and soft Roma tomatoes. What’s more to love??
- Simple to Make – Aside from toasting the bread in the oven, there is no cooking involved. Simply mix ingredients together and spread them on the bread.
- Crowd Favorite – This is a crowd pleaser that everyone loves and wants the recipe for!
recipe walkthrough
How to Make Three Cheese Bruschetta
Slice a thin baguette into ½ inch thick pieces and toast in the oven. This iwll be the vessel for your bruschetta. Set aside to cool completely.
Mix together Parmesan, cream cheese and goat cheese in a small bowl.
In another bowl, combine the diced Roma tomatoes, minced garlic, olive oil, Balsamic vinegar and freshly chopped basil. You want to use fresh basil and garlic for this recipe – the dried or jarred stuff won’t pack the same flavor punch. Give it a taste and season with salt and pepper as your heart desires.
Spread the cheese mixture onto the bread slices, then top with the tomato bruschetta. Drizzle with a little balsamic glaze and top with more fresh basil.
Storage Tips
Storing Leftovers
These are best served immediately so while you can make the cheese and tomato mixtures in advance, don’t assemble them until just before you’re ready to serve.
Store the cheese mixture in an airtight container for up to a week. The tomatoes for a few days. They will become watery as the tomatoes sit.
Recipe Tips
- Dice tomatoes very small. arge chunks will just fall off the bread.
- I highly recommend using the balsamic glaze as a finishing touch. You can find it bottled with the vinegars.
- Fresh basil and fresh garlic are a must.
More Appetizer Recipes to Try
- Goat Cheese & Marinara Dip
- Jalapeno, Bacon & Corn Dip
- Spinach Artichoke Dip
- Spicy Sausage Dip
- Blue Cheese Stuffed Olives
- Homemade Hummus
Creamy Three Cheese Bruschetta
Ingredients
- 1 baguette french bread cut into 1/4” slices
- olive oil
- 4 ounces cream cheese softened
- 4 ounces goat cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic minced (1 teaspoon)
- 6 ripe Roma tomatoes diced
- 3 teaspoons olive oil
- 1 teaspoon balsamic vinegar
- 6-8 fresh basil leaves chopped, plus some for garnish
- Salt and pepper to taste
- 2-3 tablespoons bottled Balsamic glaze optional
Instructions
- Preheat an oven to 400 degrees F. Cover a large baking sheet with foil. Arrange baguette slices on the foil and brush both sides lightly with the olive oil. Toast in the 400 degree oven for 5-7 minutes, turning over once, until lightly browned on both sides. Remove from oven and set aside to cool.
- Meanwhile, In a small bowl, combine cheeses. Set aside.
- In another medium sized bowl, stir together diced tomatoes, minced garlic, 3 teaspoons olive oil, 1 teaspoon balsamic vinegar and chopped basil. Season with salt and pepper to taste.
- Spread cheese mixture on cooled crostini slices. Top with spoonfuls of the tomato mixture. Drizzle with balsamic glaze.
- Serve immediately.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Fabulous 👌
Thank you Cheryl!
Made this as an appetizer for a party. Everyone LOVED it. Definitely making it again.
Love the feedback Amanda! Thanks for stopping by.
Honestly one of the best… goat cheese and bruschetta doesn’t get any better!!! I do wonder if I can make ahead and assemble before eating? Please let me know if you have tried this before
Hi Arionne, you can make the cheese and store it, the tomato mixture and store it up to a day in advance. Store everything separately and assemble when you’re ready to serve.