Goat’s Cheese and Pesto Bruschetta – 6sp

This was the lovely starter that I made on my meat free Good Friday three course meal challenge. It’s something that I’ve had a few times in Italian restaurants and it’s always really satisfying. Making a light version seemed like a great way to start off my meat free 3 course meal however if you did fancy a bit of meat, pop a slice of prosciutto on top of the pesto.



Serves 4 = 6sp per serving (Flex)

4 x slices of crusty bread (I used 4 x 25g slices of Tiger Loaf which are 2sp per slice)

2 tsp light spread

1 large garlic clove, peeled and crushed

1 tbsp green pesto

100g goats cheese, sliced into 1/2cm slices

4 large tomatoes, diced in a bowl and seasoned with salt and black pepper mixed with a handful of fresh basil leaves, shredded

Drizzle of balsamic glaze


Pre heat the oven to 180c. Mix the garlic into the light spread until the spread is nice and soft, then spread evenly over each of the four slices of crusty bread. Pop in the oven for 5-10 minutes until the bread starts to brown nicely and the spread melts into it.

Remove from the oven and top each slice of bread with ¼ tbsp green pesto. Arrange the goat’s cheese slices evenly across the top of the pesto and then top with the tomato/basil mixture. Finish with a drizzle of balsamic glaze.

Serve on top of a few rocket leaves if you fancy, or just pop straight onto the plate.


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