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Hong Kong Bruschetta with New York Crunch

  • This Little Goat went to New York
  • This Little Goat went to Hong Kong


4-6 side servings


40 minutes

active time

15 minutes



2 pints cherry or grape tomatoes

Extra-virgin olive oil 

3 Tbsp This Little Goat went to Hong Kong, divided

Kosher salt 

4 oz. goat cheese, softened 

2 oz. cream cheese, softened

1 small baguette

This Little Goat went to New York Everything Crunch



Preheat the oven to 325 degrees.

Place the tomatoes on a baking sheet and toss with 2 Tablespoons each olive oil and Hong Kong sauce and 1 teaspoon kosher salt. Spread in a single layer and transfer to the oven. Roast until the tomatoes are tender, beginning to brown and burst, about 30 - 35 minutes.

Meanwhile, using a rubber spatula, mix together the goat cheese, cream cheese, remaining 1 Tablespoon Hong Kong sauce and ½ teaspoon salt until well combined.

Remove tomatoes from the oven and turn the oven to broil.

Slice the baguette into slices, about 1-inch thick. Coat with a drizzle of olive oil and sprinkle with kosher salt. Place onto a baking sheet and broil, flipping once halfway through, until beginning to brown, about 3-5 minutes total.

Spread Hong Kong cheese mixture onto toasted baguette. Top with a spoonful of roasted tomatoes and a sprinkle of This Little Goat went to New York everything crunch.

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