Bruschetta Marieke® Gouda Chicken Breasts

Recipe by Gouda Chef ®Molly Schraufnagel

Ingredients (serves 6):


  • 6 skinless boneless chicken breasts

  • 1 garlic clove, pressed

  • 2 tabelspoons extra virgin olive oil

  • 1/4 teaspoon kosher salt

  • 6 ounces Marieke® Gouda Pesto Basil, sliced 1/4 inch thick

  • 1 pint grape tomatoes, quartered



  • 2 tablespoons fresh basil, chopped

  • 1/8 teaspoon salt

  • 1 1/2 teaspoon balsamic vinegar

  • 2 tablespoons extra virgin olive oil

  • 1 small garlic clove, minced



  1. Mix pressed garlic, 2 tablespoons of extra virgin olive oil, and salt in a small bowl, rub all over chicken breasts and place in a plastic bag and marinate in the refrigerator for at least 30 minutes up to 2 hours.

  2. After chicken is done marinating grill until chicken reaches an internal temperature of 170 degrees in the thickest part of the breast.

  3. While chicken is grilling prepare the tomato salsa topping. Combine the tomatoes, basil, salt, balsamic vinegar, extra virgin olive oil, and minced garlic in a medium sized bowl. Set aside.

  4. Place grilled chicken on a baking pan. Cover each chicken breast with slices of Marieke® Pesto Basil Gouda. Bake in a 350 degree oven for 1-2 minutes until cheese melts. Top the cheese with 2-3 tablespoons of tomato mixture and put back in the oven for 1-2 minutes until tomatoes are warmed. Serve immediately. Enjoy!


Marieke Gouda

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Thorp, WI 54771



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Drawings ©Mauro Magellan

© 2018 by Holland's Family Cheese / Penterman Farm. “Marieke Gouda” and “Handcrafted with Passion” are registered trademarks of Holland’s Family Cheese LLC.