Goat cheese Bruschetta with berry-thyme spread (Purple Smooze)

By Brittny -


I give this recipe a solid 9. It's incredibly tasty. There's a mix of sweet (jam) and savory (onions and balsamic) that just really make this smoozy spread a party hit. Someone called it Purple Smooze at some point because the actual title is too long to say. One dude yelled out loud, "OMG THIS IS THE BEST THING I'VE EVER HAD." I shall call it Purple Smooze Bruschetta.

This recipe is going in my permanent box. I've had the recipe for almost two years and can't remember where it came from but had never made it before. I finally made it last weekend for a game night. I put sprigs of fresh thyme on the cutting board to make it all look tasty and pretty. Fresh thyme (I pulled individual leaves off) is mixed into the smooze. I think I could have sprinkled some on top to add some depth to the presentation but I got lazy and wanted to play a game.

This works well as a side or even a pre-dinner appetizer for you awesome people that like to have pre-dinner appetizers with a glass of white wine for your guests as your main meal gets the finishing touches. I'm not sure what main meal to pair this with but I guess it would be with whatevs.



·   1/4 cup triple berry preserves (maybe slightly less?)
·   1 tablespoon minced shallot (totes important)
·   1 teaspoon balsamic vinegar
·   1 teaspoon minced fresh thyme, plus additional for garnish
·   1/4 teaspoon salt
·   1/4 teaspoon black pepper
·   1 8-ounce baguette (I bought pre-sliced small baguette)
·   1 tablespoon 100 percent extra virgin olive oil
·   4 ounces goat cheese (get the most spreadable goat cheese, ask which one is best)
·   Fresh thyme leaves (optional), for garnish
Makes 12 slices. (I should have doubled this recipe. What you see in the picture is as far as the smooze went). Combine preserves, shallots, balsamic vinegar, thyme, salt and pepper in small bowl. Slice baguette into 1/2-inch slices. Brush both sides of each slice lightly with olive oil. Heat skillet or griddle over medium-high heat. Grill baguette slices, 4 at a time, 2 to 3 minutes per side or until lightly browned. Place on serving platter. Spread about 2 teaspoons goat cheese over each baguette slice (I used a whisk and spatula combo to mix this thoroughly). Top each slice with 1 teaspoon preserves mixture. Garnish with additional fresh thyme, if desired. Serve immediately.

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