Best Goat Cheese And Sun Dried Tomato Crostini Recipes

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Goat Cheese and Sun-Dried Tomato Crostini image

Provided by Next Iron Chef All Star: Beau MacMillan

Time 35m

Yield 30 to 40 servings

Number Of Ingredients 10

Ingredients

1 cup drained sun-dried tomatoes in oil
1/2 cup sunflower seeds
1/2 cup packed basil leaves, plus more for garnish
1/2 cup grated Parmesan
3 garlic cloves, smashed, plus 2 whole cloves
1/2 lemon, juiced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds goat cheese, at room temperature
2 baguettes, sliced on the bias

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.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI

Goat Cheese and Sun-Dried Tomato Crostini image

Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.

Provided by Simply Chris

Categories Spreads

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6

Ingredients

4 sun-dried tomatoes packed in oil
2 tablespoons oil, from the tomatoes (or extra virgin olive oil)
8 ounces goat cheese
1 bunch basil leaves
1 loaf French baguette
4 tablespoons extra virgin olive oil

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.

Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2

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