Curried Bruschetta with Goat Cheese & Heirloom Tomatoes

In our Christianity influenced society, goats’ heads, especially with their weird eyes, are often associated with the devil, while the sheep symbolize innocence. Last week my perception of goats being strange completely changed when I visited Harley’s Goat Farm in Pescadero, California. Contrary to their sometimes negatively portrayed image, goats are, in fact, very friendly, social and curious. In some ways, their extremely inquisitive minds resemble myself. Upon my immediate entry to Harley’s Farm, a herd of goats came to check me out. They started following me while rubbing my butt to scratch their horns and trying to nibble at my shoe races, jackets and buttons. But, when I pushed them, they stopped eating my clothes right away. Not only were they gentle, but they were also intelligent enough to get my cues.

I wouldn’t mind having a goat as a pet if I had a big yard like I did in Africa. Not only are goats great to hang out with, but they also produce amazingly delicious chèvre cheese. On average a goat in its prime time produces about 6 to 8 lb of milk every day (around a gallon). If you take the raw goat milk, let it naturally curdle, hang the curds in bundles of cheesecloth to drain overnight and then finally press the curds, you have home-made, fresh chèvre cheese in your kitchen.

Since I can’t keep a live goat in my condo, instead of making fresh chèvre cheese in my kitchen, I’ve decided to make delicious curried bruschetta using Harley farm’s fresh chèvre cheese, heirloom tomatoes and chives.

To start, preheat a broiler and toast the baguette slices on both sides. Next, reduce the oven temperature to 325F. Separately, with a knife, place a slice of chèvre cheese on each piece of baguette and drizzle some 7th taste curry olive oil on top. Next, place a slice of heirloom tomatoes and a few sliced chives on top of the chèvre cheese. Finally, bake them at 325F for 10 minutes and serve immediately.

Creamy, tangy and sharp, chèvre cheese blends in deliciously with the aromatic, spicy and buttery curry olive oil. When topped with the mildly acidic, subtly sweet heirloom tomatoes and delicate chives, a bite of this bruschetta gets even more exciting. Not only are the sweetness, spiciness, sourness and saltiness perfectly balanced, but also the crunchy baguette, creamy chèvre cheese and juicy heirloom tomatoes make the texture of the bruschetta very pleasing on the palatte. Moreover, the slices of chives add such a nice touch of mild sweet onion flavors to every bite. Yum! Try this recipe while the heirloom tomatoes are still in season. If you prefer a more “traditional-looking” bruschetta, bake the chèvre cheese together with diced heirloom tomatoes, some chives and curry olive oil until warm and then place them on top of a toasted baguette. My method is slightly faster and tastes equally good! Enjoy the recipe and happy cooking.


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