this little goat went to belize spiced bruschetta

Belize Bruschetta

yield: 4-6 servings

time: 25 minutes

active time: 10 minutes


2 pints grape tomatoes, washed

1 Tbsp extra virgin olive oil, plus more as needed 

2 tsp This Little Goat went to Belize, divided

1/4 cup chopped cilantro

Kosher salt and freshly ground black pepper, to taste

1 small baguette

4 oz. goat cheese

2 oz. cream cheese, softened 

1 tsp lemon zest

1 tsp dried oregano


Preheat the oven to 450 degrees.

Combine the tomatoes, oil, and 1 tsp each salt and This Little Goat went to Belize spice in small mixing bowl. Toss until coated. Spread in a single layer on a parchment-lined baking sheet. Transfer to the oven and roast until the tomatoes have started to color and their skins have burst, about 15 minutes.

Meanwhile, in a small bowl combine the goat cheese, cream cheese, 1 Tbsp chopped cilantro, remaining 1 tsp Belize spice, lemon zest, oregano. a pinch of salt and a few grinds of black pepper. Mix to combine. 

Remove tomatoes from oven and let cool slightly. Turn the oven to broil. 

Mix tomatoes with remaining 3 Tbsp chopped cilantro and season to taste with salt and pepper.

Slice baguette into slices, about 1-inch thick. Brush with olive oil and sprinkle with kosher salt. Place onto a baking sheet and broil until beginning to brown, about 2 minutes.

Spread herbed goat cheese onto toasted baguette and top with a spoonful of herby roasted tomatoes. 

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