Goat Cheese Bruschetta Salad Recipe | Yummly

Goat Cheese Bruschetta Salad

WISH-BONE(1)
Ronald T.: "I used crusty French bread and spread Bessofier B…" Read More
7Ingredients
27Minutes
330Calories
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Ingredients

US|METRIC
  • 1 loaf Italian bread ( or french bread, 12 in. long, cut into 12 slices)
  • 10 tablespoons wish bone olive oil vinaigrett dress
  • 1/4 cup loosely packed fresh basil leaves (cut into thin strips)
  • 2 tablespoons sun-dried tomatoes in oil (finely chopped, drained)
  • 5.5 ounces goat cheese
  • 4 cups green leaf lettuce (torn)
  • 1 bunch arugula (rinsed and patted dry)
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    Directions

    1. Preheat over to 400°. Combine Wish-Bone® Olive Oil Vinaigrette Dressing, sun-dried tomatoes and basil in small bowl.
    2. Brush bread slices with 1/4 cup dressing mixture. Arrange on baking sheet and bake 12 minutes or until golden. Evenly spread goat cheese on bread slices; set aside.
    3. Toss lettuce and arugula with remaining dressing mixture. Arrange lettuce on serving platter, then top with prepared bread slices. Garnish, if desired, with additional basil.
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    NutritionView More

    330Calories
    Sodium27% DV640mg
    Fat25% DV16g
    Protein27% DV14g
    Carbs11% DV34g
    Fiber8% DV2g
    Calories330Calories from Fat140
    % DAILY VALUE
    Total Fat16g25%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol25mg8%
    Sodium640mg27%
    Potassium170mg5%
    Protein14g27%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber2g8%
    Sugars4g8%
    Vitamin A45%
    Vitamin C10%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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    Reviews(1)

    Ronald T. 5 years ago
    I used crusty French bread and spread Bessofier Butter, which comes from the Northwest corner of France from the lush lands of Normandy.Bessofier is a sweet, unsalted butter from some of the most productive pastureland in all of France, and its butter, milk, and cheese have been prized by both the French and international gourmets for centuries. I diced the some Pomodoraccio, sun semi- dried tomatoes, which are softer then the normal tough sun dried tomatoes, and mixed that with some goat cheese and baked it till just a little crispy around the edges. To the lettuce and arugula I just added some chunks of some English cucumbers ad kalamata olives.

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