Goat’s Cheese Bruschetta with Walnut and Apple


  • 4 walnut or country style bread, sliced to thick

  • 250g Cheviot, Soignon or other goat’s cheese, sliced

  • 50g/ half cup walnut pieces

  • 120ml/ half cup French dressing

  • 2 medium size apples, cut to small cube shape

  • Salad leaves (optional)


  1. Preheat the grill.

  2. Place a baking sheet on top of the preheated grill. Spread out the walnut pieces on the baking sheet. Toast both sides of the walnut evenly. Remove walnut and the baking sheet from heat and set aside.

  3. Place the bread on the foil-lined grill rack and toast until slightly gold in color. Turn the slices over and drizzle each slice with 1 tbsp (about 15ml) of French dressing.

  4. Slice the goat’s cheese into 12 pieces and place 3 on each slice of bread. Continue grilling for 3 minutes or until the goat’s cheese is melting and start to turn to brown color.

  5. Transfer the goat’s cheese bruschetta to serving plates. Garnish with the toasted walnut pieces, apple and drizzle with the remaining French dressing.

  6. Serve immediately with salad leaves.


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