Best 4 Tomato And Goat Cheese Crostini Recipes

TOMATO AND AVOCADO-GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees.
• Slice the bread into 1/4" thick diagonal slices. In a little bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on baking sheets in single layers. Bake crostini for 10-15 minutes, till golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing.
• In a bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.).
• In a separate bowl, combine tomato, extra virgin olive oil, salt, pepper and basil.
• To serve, spread each crostini with about 1 tablespoon of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

GOAT CHEESE AND OLIVE-SUNDRIED TOMATO CROSTINI

Steps:

• HERBED GOAT CHEESE SPREAD In the bowl of a food processor, process cream cheese and goat cheese together until creamy and well combined. Add salt, pepper, lemon juice, parsley, tarragon, dill, and chives; pulse until thoroughly combined, scraping down the sides of the bowl as needed. Transfer spread to a Ziplock bag for quick and easy assembly. Spread will keep, refrigerated, up to 3 days. SUNDRIED TOMATO AND OLIVE TAPENADE Using food processor, using on/off turns, finely chop olives and tomatoes (but don't puree). Add olive oil, capers and oregano. Blend to coarse puree. Cover and refrigerate up to 3 days. Bring to room temp before serving. Skim extra oil before serving if there is a ton extra. Transfer spread to a Ziplock bag for quick and easy assembly. TOAST BAGUETTE AND ASSEMBLE Take goat cheese mixture out of the fridge and let it warm to room temperature (optional). Preheat oven to 350. Slice baguette into 1/2 inch slices and place on baking sheet. Brush the side up lightly with additional olive oil. Bake until golden 7-10 minutes. To make spreading easy, I keep both in Ziploc baggies and then just snip a little corner off the bottom to use like a pastry bag. Then you can just whip them out. Spread room temp goat cheese on toasts and top with room temp tapenade. You really don't want to toast these way ahead of time, best if made at the party. Enjoy!

CALIFORNIA TOMATO, AVOCADO AND GOAT CHEESE CROSTINI

Steps:

• Pre-heat oven to 350 degrees. Slice bread into 1/4 " thick diagonal slices. In small bowl, combine garlic and olive oil. Brush bread slices lightly with garlic oil. Arrange on sheet pans in single layer. Bake crostini for 10-15 minutes until golden brown and crisp. Remove from oven and let cool. These can be made ahead of time and stored in an airtight container. Be sure to let cool completely before storing. In bowl combine avocado, goat cheese and salt. Mix until smooth. (To make in advance, save avocado pit and bury in mixture to prevent browning.) In separate bowl, combine tomato, extra virgin olive oil, salt , pepper and basil. To serve, spread each crostini with about 1 Tbsp. of avocado mixture, then top with tomato-basil mixture. Garnish with small basil leaves if desired.

TOMATO AND GOAT CHEESE CROSTINI

Steps:

• Stir together tomatoes, salt, and 1 tsp oil; set aside. Combine cheese, basil, pepper: stir and set aside. Cut bread diagonally into 1/2 inch thick slices. Brush both sides of slices evenly with 2 tbsp olive oil. Grill over medium heat (300-350 deg) for 2 minutes on each side or until golden. Rub cut sides of garlic over grilled bread slices. Spread 1/2 tbsp of cheese mixture on each bread slice. Top with tomato mixture and sprinkle evenly with parsley.