Best Goat Cheese Crostini Recipe
Goat cheese crostini is an excellent appetizer to please a crowd. And if you are looking for something to impress your guests, this recipe is something that will be right up your alley. Recipe developer Michelle McGlinn came up with this delicious treat that has so many benefits. "I love the flavors of garlic and rosemary in this recipe. You aren't using a lot of either, but they are very strong flavors and make this simple crostini so delicious," she raves. "I also love bursted cherry tomatoes, and the way they are grilled here makes them so juicy and flavorful — perfect on top of the fluffy goat cheese!"
There are also several occasions to serve this at. "I serve this when entertaining in the summertime — it's especially good when you are planning to grill dinner, because then everything can be done on the grill for the night," McGlinn says. "I'd serve this as an appetizer before having grilled steaks or chicken — makes for an excellent cocktail hour snack." If your mouth is watering and you're ready to whip up your own batch of goat cheese crostini, keep reading to find out what you'll need in order to do that.
Gather the ingredients for goat cheese crostini
A trip to the grocery store is in your near future. Start in the baked goods section, and grab a baguette. Then, make your way over to the produce section, and pick up a container or two of cherry tomatoes. You will also need some olive oil, white sugar, and balsamic vinegar. Do a quick check in your pantry before your trip to the store to see if you have these items at home.
Moving down the list, add some garlic, kosher salt, and black pepper to your cart. To round out your list of ingredients, you will need fresh rosemary, crumbled goat cheese, cream cheese, and milk.
Preheat the grill (or oven), and prep the tomatoes
If you do indeed use a grill for this recipe as McGlinn did, go ahead and preheat it to 350 F. (We touch upon this later on, but if you opt for an oven because of your setup, it will be the same temperature.)
Then, grab the cherry tomatoes, and wash them before doing anything else. Take out a cast-iron skillet or a roasting pan, and toss in the tomatoes, followed by olive oil, white sugar, and balsamic vinegar. Be absolutely sure not to use a glass or ceramic pan, since this needs to go on the grill!
Season the tomatoes
You've got a nice thing going on with your tomatoes already, but there are still a few more items to add to the mix. Trust us — these are the perfect tomatoes with the perfect flavor. Grate 1 tablespoon of garlic over the top. This is easier than mincing, and you can also make use of your cheese grater. Then, season the tomatoes with some salt and pepper. Shake the baking dish lightly to combine everything. The last thing to add should be two to three sprigs of rosemary.
Place the skillet on the grill
Now, it's time to grill. Go ahead and place the skillet on your grill. Then, set your timer for 20 minutes, and cook the tomatoes until they are nice and soft. They should also start to burst when they're finished cooking.
"Do not place tomatoes directly on the grill — not only will it be a mess, but you won't be able to cook them in the oil and seasonings," McGlinn shares. "If you do not have a grill-safe container to cook them in, you can also toss them in the oil and seasonings, and then wrap in foil and place on indirect heat."
Prepare the baguette slices
As your tomatoes cook, take your bread, and brush each side with olive oil. If you choose to grill them, wait until the tomatoes are finished, and place them with the oiled side down on indirect heat on the grill. Be sure to grill until toasted, which should take about five minutes. If you want better char marks, you can move the bread over the flame for an additional two minutes. (As always, keep a very close eye on what's cooking on the grill, because you wouldn't want anything to burn.)
If you're going to cook the tomatoes and bread simultaneously, you can always pop them in the oven rather than using the outdoor grill, if that is a more practical route for your setup. "You can also make the tomatoes and toasts in the oven at the same temperature, 350 F," McGlinn shares.
Make the goat cheese spread
While the tomatoes and toasts are on the grill, prepare the spread for your crostini. Simply take out a food processor, and combine the goat cheese, cream cheese, milk, and the last clove of garlic. Blend everything until it turns smooth and creamy. If you feel that the mixture is too thick, add 1 tablespoon of milk at a time to reach your desired consistency.
Then, place the cheese in a small bowl, and add salt, pepper, and a sprig of chopped rosemary. Ah, the perfect addition!
Serve, and enjoy
By now, everything should be done cooking. Put the dish together by spreading the cheese on top of the baguette, and then placing the tomato confit on top. Voila — that is all there is to it!
"This actually saves well. If I [were] serving this while entertaining, I'd make everything the day of, just so everything is warm and fresh, and the cheese fluffy. However, I have made parts of this ahead of time to pull out and reheat before serving. The tomatoes can be cooked and saved in a jar with the oil and rosemary and then gently reheated on the grill or in the oven," McGlinn shares. "The goat cheese can be whipped ahead of time and saved, but will need to be brought to room temperature and rewhipped before serving, as the cheese hardens in the cold."
- 20 to 25 cherry tomatoes
- 4 tablespoons olive oil, divided
- 2 teaspoons white sugar
- 1 teaspoon balsamic vinegar
- 2 cloves garlic, divided
- ½ teaspoon kosher salt, divided
- ½ teaspoon black pepper, divided
- 3 to 4 sprigs fresh rosemary, divided
- 1 baguette, sliced into ¼-inch slices
- 4 ounces crumbled goat cheese
- 2 tablespoons cream cheese, softened
- 2 tablespoons milk + more as needed
- Preheat the grill to 350 F.
- Prepare the tomatoes by combining them with 2 tablespoons of olive oil, the white sugar, and the balsamic vinegar in a cast-iron skillet or roasting pan. (Do not use glass or ceramic.)
- Grate 1 tablespoon of garlic over the tomatoes, then season with ¼ teaspoon each of salt and pepper. Shake lightly to combine everything together, and nestle 2 to 3 sprigs of rosemary into the skillet.
- Place the skillet on the grill, and grill for 20 minutes, until the tomatoes are bursting and soft. (Be careful when removing the skillet from the grill — wear a heat-resistant oven mitt — as the skillet will be very hot.)
- To toast the bread, brush each toast with olive oil on one side, then place with the oiled side down on indirect heat on the grill. Grill until toasted, about 5 minutes. If desired, move bread over flame for deeper char marks, about 2 minutes. (Keep a close eye on what's on the grill, as you don't want anything to burn.)
- While the tomatoes and toasts are on the grill, combine the goat cheese, cream cheese, milk, and remaining clove of garlic in a blender or food processor. Blend until smooth and creamy. If the mixture is too thick, add milk 1 tablespoon at a time until it has reached desired consistency.
- Transfer the whipped goat cheese to a small bowl, and stir in ¼ teaspoon of salt, ¼ teaspoon of pepper, and 1 sprig of chopped rosemary, to taste.
- To serve, spread a spoonful of whipped goat cheese on a toast. Top with the tomatoes, and enjoy.
| Calories per Serving | 461 |
| Total Fat | 24.5 g |
| Saturated Fat | 8.1 g |
| Trans Fat | 0.0 g |
| Cholesterol | 21.8 mg |
| Total Carbohydrates | 46.8 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 8.6 g |
| Sodium | 617.6 mg |
| Protein | 15.0 g |
