Festive Goats Cheese Bruschetta

Wonky Box Bruchetta Goats Cheese recipe
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1/3 baguette

1 garlic glove

Olive oil

100g grams goat’s cheese

80g cream cheese

50ml cream

1 Handful basil leaves


1 capsicum

1 large navel orange

1 tablespoon balsamic vinegar

1 tablespoon honey

1 teaspoon honey

1/4 tsp chili flakes

½ teaspoon ground cinnamon

Pepper to season


Slice the baguette on an angle into 6 equals size slices

Cut 1 garlic glove in half & rub each piece of bread with the cut side of the garlic glove. Place the sliced bread onto a baking tray drizzle with olive oil and season with salt. 

Lightly toast the bread in the oven till golden brown on both sides. Keep a close eye on the bread it can burn fast. 

In bowl add the goat’s cheese, cream cheese (its best at room temperature) beat with an electric beater to remove the lumps, then add the cream & whip for a further 30 /40 seconds to combine. Mix through with a spoon the freshly chopped basil leaves & season with pepper. Goat’s cheese tends to be salty so only add salt if required.

Chop the capsicum into a rough dice, peel and slice the orange into halfmoon shapes.

Heat a frying pan to a medium heat a with a drizzle of olive oil. Sauté the capsicum for 4 minutes until soft. Add 1 tablespoon of balsamic vinegar. Add the orange & cinnamon allow to cook for 1 minute. Add the honey and chilli flakes cook for a further 1-2 minutes stirring often. Remove from the heat and set aside.

To assemble the bruschetta spread each piece of bread with a generous amount of the whipped goat’s cheese. Spoon the orange and capsicum filling on top.  Garnish with fresh rocket & serve.