Goat Cheese and Sun-Dried Tomato Crostini



Simple, elegant and delicious, these crostini get any meal off to an excellent start.

Goat Cheese and Sun-Dried Tomato Crostini
Serves 16
  1. Mini-bowl attachment for food processor or mini chopper is required
  2. 4 oz soft goat cheese 125 g
  3. 2 sun-dried tomatoes in olive oil, drained
  4. 1⁄4 cup snipped chives 60 mL
  5. 11⁄2 tbsp extra virgin olive oil 22 mL
  6. 16 crostini
  1. Preheat broiler
  2. 1. In mini bowl of food processor fitted with metal blade, process cheese,sun-dried tomatoes, chives and oil until smooth, about 30 seconds.
  3. 2. 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.
  1. I recommend using whole grain baguette to make crostini. Slice the bread about ½ inch/0.5 cm thick), brush with olive oil on both sides and place under preheated broiler. Toast until golden, turning once, about 2 minutes per side.
  2. If you prefer, you can serve this spread over whole grain crackers, like those made from brown rice flour or flax seeds.
  3. If you don’t have a mini bowl for your food processor or a mini chopper, mince the sun-dried tomatoes and chives by hand then mash in a bowl with the cheese and oil until well blended.
  4. You can buy prepared olive paste at well-stocked supermarkets and specialty stores or make your own.
Judith Finlayson https://judithfinlayson.com/
Posted in Appetizers, Recipes.


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