Whipped Goat Cheese Bruschetta (Savory)
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
Preheat oven to 350F.
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).
Remove and set aside.
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.
In a high powered blender or stand mixer, combine the goat cheese, cream cheese, and garlic powder. Cream until fully combined and smooth.
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.
Recipe adapted from: https://www.thecookierookie.com/whipped-goat-cheese-bruschetta