Best 7 Goat Cheese And Olive Sundried Tomato Crostini Recipes

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Steps:

• Slice the baguette into 1/4 thick slices.
• Brush the slices lightly with the olive oil.
• Place on a baking sheet and toast in a 425 oven until browned.
• Cool completely.
• Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
• On each crostini place a small basil leaf, or half a larger leaf.
• Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
• Arrange on a platter and garnish platter with additional basil.

SUNDRIED TOMATO, GOAT CHEESE CROSTINI

Steps:

• Preheat oven to 350. Cut baugette in 1/2 inch thick slices. Once you have them arranged on cookie sheet, Rub garlic clove on bread rounds brush with olive oil. Heat in oven until just toasted. Take out of oven and cool to touch.
• Open goat cheese and spread on toast place sundried tomato on top of cheese. If you feel you need to reserve some olive oil for dipping, or you can drizzle some olive oil on top.
• Place on a pretty plate and enjoy!

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Steps:

• Preheat the broiler.
• In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
• Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
• Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

BAKED GOAT CHEESE WITH OLIVE TAPENADE AND CROSTINI

Steps:

• Preheat oven to 350 degrees F. Slice baguette up into thin rounds and lay out on a roasting tray. Drizzle with olive oil and season with a little salt and freshly ground black pepper. Bake in the oven for about 7-8 minutes until golden brown then set aside.
• Place the whole log of goat cheese in the oven, depending on the shape you may choose to cut the log in half, and bake for 5-7 minutes until it is warm through and just starting to melt.
• Serve warm goat cheese with crostini and fresh olive tapenade.

GOAT CHEESE & SUN-DRIED TOMATO CROSTINI RECIPE - (4.4/5)

Steps:

• Blend goat cheese, sun-dried tomatoes, chives and 1 1/2 tablespoons olive oil until well blended. Set aside. Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. Spread each crostini liberally with goat cheese mixture. Place on a baking sheet and broil until browned and melted, 2 to 3 minutes. Transfer to a platter and serve hot. Can be made ahead. After cooling, store in an airtight container for up to 3 days.

GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI

Steps:

• Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE

Steps:

• Preheat oven to 400 degrees. Place the slices of bread on a baking sheet and bake them until lightly brown (about 10 minutes). The slices may be toasted under a broiler or over a grill instead.
• Spread the slices with olive paste, then with goat cheese and tomatoes.
• Preheat broiler. Broil crostini for about five minutes (just to melt the cheese). Arrange on a serving platter and sprinkle with chives, parsley or basil.