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Whipped Goat Cheese Bruschetta (Savory)

20 Mins


12 Martin’s Sweet Dinner Potato Rolls

10 Ounces Goat Cheese

8 Ounces Low Fat Cream Cheese

1 Teaspoon Garlic Powder

1/4 Cup Sugar

1/3 Cup Small Yellow Tomatoes , diced

1/3 Cup Small Orange Tomatoes, diced

1/3 Cup Small Red Tomatoes, diced

1/2 cup Asparagus, chopped & lightly sautéed or blanched (optional)

1/4 Cup Fresh Basil, chopped

Serves: 12


Step 1

Preheat oven to 350F.

Step 2

Split Martin’s Sweet Dinner Potato Rolls in half and place on a baking sheet. Then bake for 10-12 minutes until toasted (or you can grill the bread if you prefer).

Step 3

Remove and set aside.

Step 4

In a small saucepan, bring balsamic vinegar and sugar to a boil. Reduce to a simmer and heat for 6-8 minutes or until reduced by about 1/3. You want it to be syrupy but not too thick.

Step 5

In a high powered blender or stand mixer, combine the goat cheese, cream cheese, and garlic powder. Cream until fully combined and smooth.

Step 6

To assemble the bruschetta, top each piece of bread with 1 tablespoon of the goat cheese mixture, then top with all three kinds of tomatoes and asparagus as desired. Sprinkle with chopped basil and drizzle with the balsamic reduction.