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Photo of Goat's cheese and tomato salad croutons by WW

Goat's cheese and tomato salad croutons

6
Points®
Total Time
55 min
Prep
20 min
Cook
5 min
Serves
4
Difficulty
Easy
These baby bruschettas are so versatile – make them for a speedy afternoon snack, a delicious lunch or for pre-dinner nibbles

Ingredients

Tomato(es)

1 medium, vine-ripened, deseeded, finely chopped

Red onion

¼ small, finely chopped

Olive oil

1 tbs

Balsamic vinegar

2 tsp

White sourdough bread

4 slice(s), (45g each)

Oil spray

1 x 3 second spray(s)

Garlic

1 clove(s), halved

Soft goat's cheese

40 g

Fresh basil

1 tbs, baby

Instructions

  1. Combine tomato, onion, oil and vinegar in a small bowl. Cover and set aside for 30 minutes.
  2. Using a 7cm round cutter, cut 1 round from each slice of bread. Preheat a barbecue or chargrill over medium-high heat. Lightly spray bread rounds with oil and cook for 1 minute each side or until golden. Rub each crouton with cut side of garlic.
  3. Spread each crouton with goat’s cheese. Top with tomato salad and serve sprinkled with basil.

Notes

TIP: You can use reduced-fat feta cheese instead of goat’s cheese.

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