12 Days of Christmas Recipes: Bruschetta Crostini with Goat Cheese and Balsamic Glaze

As part of our Easy, Elegant Entertaining series, we bring you 12 Day of Christmas Recipes. From make-ahead mains, to simple but tasty hors d’oeuvres and delicious desserts, we have your party needs covered for stress-free holiday celebrations.

We’ve invited a few of the Chefs who’ve graced these blog pages in the past to return with recipes that are just as delicious, but can be whipped up in a snap.

Our first recipe comes from Chef David Carter, Executive Chef of The Burger Cellar (you may remember the incredible jalapeno cheese burger recipe we featured here in April) who has just joined the restaurant after spending nearly a decade working with the culinary and menu engineering teams for Milestones Grill & Bar.

Here he offers a crowd favourite of Bruschetta Crostini with Goat Cheese and Balsamic Glaze.  Erin served this for her annual tree-trimming party, and they were gobbled up in a flash (see her notes after the recipe on how to make this already easy appetizer, even easier)!

Bruschetta Crostini with Goat cheese and Balsamic Glaze

Crostini

Ingredients

• 3 large French sticks
• 6fl oz Extra virgin olive oil

Method

1.  Cut the  bread on a bias  about ½ inch thick (You should get  15-20  crostini from each loaf, depending on size)
2. With a pastry brush, lightly brush both side of the crostini
3. Toast Crostini in a 350 degree oven for 10-12 until golden
4. Cool and set aside

Bruschetta

 Ingredients

• 4 fl oz  extra virgin olive oil
• 1.5 fl oz  kosher salt
• .25 fl oz  black pepper
• 1 fl oz balsamic vinegar
• 3oz garlic, minced
• 3 oz basil, julienne (thinly sliced)
• 2oz parsley, chopped fine
• 1 oz green onion, minced
• 3 oz shallots, minced
• 5 lbs  hot house tomato, diced
• 8oz goat cheese
• Balsamic glaze

 Method

1. Remove core and chop tomatoes ¼ inch dice
2. Strain the tomatoes for 15 minutes in a fine mesh strainer to remove any excess  liquid. Once strained, place in a large bowl
3. Mince Shallots, garlic and green onions.
4. Finely chop fresh herbs
5. Add herbs, garlic, shallots and onions to the drained tomatoes.
6. Add olive oil, vinegar and seasonings to taste. Allow this mixture to rest in the fridge for 1 hour before serving. (this will allow the flavours to come together nicely) **the bruschetta mixture can be prepare the night before**
7. Top each crostini with one tablespoon of the bruschetta and one tablespoon of goat cheese crumble
8. Place in a 350 degree oven for 5 minutes to allow cheese to warm and soften
9. Remove from oven and drizzle each crostini with balsamic glaze

*The Wine Sisters’ Note: to make balsamic glaze, mix 1 cup of balsamic vinegar, 1 Tablespoon honey or agave syrup, and a pinch of sea salt. Heat mixture in a medium sauce pot, gently boiling until reduced to a thick and syrupy consistency. 

Erin’s Notes

Erin prepared the recipe as written, and made both the balsamic glaze and bruschetta mixture the day before. But she noticed a few possibilities to make even lighter work of this tasty dish:

• Buy crostini instead of making them yourself (Ace has an olive oil and sea salt crostini that could work well here)
• Buy pre-made bruschetta mix
• Buy balsamic glaze (David likes Blaze or Arezzio brands)

The Wine Sisters Pairing:

This is a flavourful mixture with lots of shallot, herbs and garlic, as well as the sweetened vinegar, and acidic tomatoes all of which can be tricky for pairing. We like Sauvignon Blanc for its herbacious, grassy quality and high acidity to enhance the overall flavours.

Try: Mulderbosch Sauvignon Blanc, Western Cape, South Africa 2011, $18.95 Vintages 933424