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Beef bruschetta with goat cheese

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Adjust Servings:
1 Baghetta
450 g fillet Beef
250 g Tomatoes
80 g goat Cheese
170 g cream Cheese
110 g Onions
3 cloves Garlic
5 leaves Basil
5 tbs Olive oil
Black pepper

Beef bruschetta with goat cheese

Juicy mini slides on a creamy cheese, covered with flavoured tomato salsa

  • 50 min
  • Serves 8
  • Medium



Mini slides with maxi flavor. Crispy base, creamy cheesy texture, tender meat and spicy tomato salsa. Let’s party with this one! Beef bruschetta with goat cheese – Soo Tasty with Soo Foodies!

  • omit the beef for a vegetarian dish
  • reduce the heat and cook shorter for a medium-rare or medium
  • add baked potatoes and cream sauce for a main dish
  • serve warm



Slice the onions and cook them in a preheat 3 tbs olive oil in a non-stick pan until softened. Add the pealed and cut tomatoes, salt and black pepper to your taste, and stir and cook for about 12-15 minutes.


Mix the two types of cheese by smashing them with a fork, add the minces garlic cloves and season with salt and black pepper.


Cut the meat into small slices, season them with salt and black pepper and put them in non stick pan. Cook for 5-10 minutes. Flip them to cook another 5 minutes for well done cook meat. Coat the sliced baghetta with olive oil and broil for 3-5 minutes /put the bread in the middle of the oven/ until goldens.


Spread the cheese mixture onto the bread slices, top with the beef fillets and cover with tomato salsa. Sprinkle with fresh basil leaves, cutted into pieces.

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