Simple and delicious Raspberry and Honey Goat Cheese Bruschetta is a favorite appetizer for the holidays!
I feel like I have a Bruschetta addiction. I can’t stop trying new ways of making one of my very favorite appetizers! I’ve made all kinds; spicy, sweet, savory, and traditional. But this one takes the cake. Raspberry and Honey Goat Cheese Bruschetta is perfect as an appetizer, or as a dessert. Or as a dinner. No? Just me? Well I don’t mind if I do!
Goat Cheese is one of my biggest culinary weaknesses, and paired with the sweetness of the honey and fresh raspberries…well you just have to taste it to believe it. You won’t be disappointed!I teamed up with two of my absolute favorite brands for this recipe, Whole Foods and Driscoll’s Raspberries. I’m ashamed to admit that before I started The Cookie Rookie, I had never been inside a Whole Foods Market. I know! Gasp! Shock and Awe! Disturbing. It’s quickly become my happy place. Aisles and aisles of delicious, organic, beautiful food and ingredients. They sell only the best, and Driscoll’s is only the best! These bright, plump, and juicy Driscoll’s Raspberries were the perfect topping to my crispy bread, creamy goat cheese, and sweet honey. Heaven.
Look at those beauties!! You would think I had picked them myself. You would never know that I live in Missouri and it’s 20 degrees outside. It’s Summer inside my kitchen (and my stomach!). These Driscoll’s Raspberries are only the best berries.
I made this Raspberry and Honey Goat Cheese Bruschetta as an appetizer for Thanksgiving, and it was a favorite with my family. You should be able to feel good about the food you eat and love.
Give me all of the Raspberry and Honey Goat Cheese Bruschetta!!
10 minPrep Time
8 minCook Time
18 minTotal Time
- Loaf of French bread, sliced into 16 1/2 inch slices
- 1 8 oz package of Driscolls Raspberries
- 4 ounce package of goat cheese
- Raspberry Jam
- olive oil
- Preheat oven to 350F
- Placed sliced bread on a foil lined cooking sheet and spray or brush the top of each slice lightly with olive oil.
- Bake the break for about 8 minutes, until bread is slightly browned and crispy.
- Spread Raspberry Jam on each slice of bread.
- Top the jam with goat cheese
- Place 2-3 raspberries on each slice of bread and drizzle with honey
This is a sponsored post written by me on behalf of Whole Foods Market and Driscoll’s. All opinions are 100% mine. As always, thank you for supporting the awesome brands that support The Cookie Rookie!