Goat Cheese And Cucumber Crostini Recipe By Tasty

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GOAT CHEESE AND CUCUMBER CROSTINI RECIPE BY TASTY



Goat Cheese And Cucumber Crostini Recipe by Tasty image

Here's what you need: baguette, olive oil, kosher salt, goat cheese, persian cucumbers, fresh dills

Provided by Katie Aubin

Categories     Snacks

Time 30m

Yield 12 crostinis

Number Of Ingredients 6

12 slices baguette, 1/2 in (1 cm), cut on a slight diagonal
olive oil, to taste
kosher salt, to taste
¾ cup goat cheese
12 persian cucumbers, shaved
12 fresh dills, small sprigs

Steps:

  • Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
  • Arrange the bread in a single layer on the prepared baking sheet. Brush each piece of bread with olive oil. Lightly sprinkle with salt. Bake for 12-14 minutes, until the edges are light golden brown. Let cool.
  • Spread 1 tablespoon of goat cheese over each crostini. Top with 1 cucumber ribbon and 1 sprig of dill.
  • Enjoy!

Nutrition Facts : Calories 212 calories, Carbohydrate 30 grams, Fat 7 grams, Fiber 2 grams, Protein 9 grams, Sugar 8 grams

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE



Goat Cheese Crostini With Black-Olive Paste image

Provided by Moira Hodgson

Categories     easy, quick, appetizer

Time 30m

Yield 24 crostini

Number Of Ingredients 5

1 baguette cut in 1/2-inch diagonal slices (or 8 slices thick country-style bread cut into 3-by-3-inch slices 1/2-inch thick)
12 tablespoons black-olive paste
1/4 pound goat cheese, like Montrachet, at room temperature
1 cup diced sun-dried tomatoes
Chopped chives, parsley or basil to garnish

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.

Nutrition Facts : @context http, Calories 58, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 161 milligrams, Sugar 1 gram, TransFat 0 grams

GOAT CHEESE CROSTINI



Goat Cheese Crostini image

My husband got this crostini recipe from a friend at work. At first, I thought the flavors wouldn't work well together, but they blend deliciously! -Rebecca Ebeling, Nevada City, California

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 32 appetizers.

Number Of Ingredients 5

1 cup crumbled goat cheese
1 teaspoon minced fresh rosemary
1 French bread baguette (10-1/2 ounces), cut into 1/2-inch slices and toasted
3 tablespoons honey
1/4 cup slivered almonds, toasted

Steps:

  • In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.

Nutrition Facts :

CUCUMBER GOAT CHEESE SPREAD



Cucumber Goat Cheese Spread image

Categories     Condiment/Spread     Cheese     Vegetable     No-Cook     Summer     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 seedless cucumber, peeled, seeded, and chopped fine (about 1 1/2 cups)
8 ounces soft mild goat cheese (about 1 cup), at room temperature
1 1/2 teaspoons freshly grated lemon zest
1 1/2 teaspoons fresh lemon juice
2 teaspoons finely chopped fresh tarragon leaves
2 tablespoons finely chopped red onion
1/2 teaspoon freshly ground black pepper
Accompaniment: toasted French bread slices or crackers

Steps:

  • In a food processor purée 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, tarragon, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion.
  • Serve spread with toasts or crackers.

GOAT CHEESE CROSTINI - GIADA



Goat Cheese Crostini - Giada image

I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.

Provided by newspapergal

Categories     Cheese

Time 15m

Yield 12 serving(s)

Number Of Ingredients 11

1 baguette
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
salt
pepper
1/2 cup pitted sicilian green olives or 1/2 cup kalamata olive, finely chopped
2 tablespoons thinly sliced chives

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
  • Bake until the crostini are pale golden and crisp, about 15 minutes.
  • Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
  • Add the parsley, thyme, and lemon peel.
  • Using the on/off button, pulse just to blend.
  • Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
  • Spread the cheese mixture over the crostini.
  • Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
  • Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

Nutrition Facts : Calories 217.6, Fat 11.8, SaturatedFat 5.5, Cholesterol 19.1, Sodium 328, Carbohydrate 20.2, Fiber 1.2, Sugar 0.3, Protein 7.6

CROSTINI WITH ROASTED GARLIC, GOAT CHEESE AND APPLE CHUTNEY



Crostini with Roasted Garlic, Goat Cheese and Apple Chutney image

Categories     Cheese     Garlic     Vegetable     Appetizer     Bake     Cocktail Party     Vegetarian     Quick & Easy     New Year's Eve     Goat Cheese     Apple     Fall     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 Servings

Number Of Ingredients 15

Note: At the restaurant, the bread is grilled, but it's just as good when it's baked.
1 cup (packed) golden brown sugar
3/4 cup rice vinegar
2 garlic cloves, minced
1 1/2 teaspoons minced peeled fresh ginger
1/8 teaspoon cayenne pepper
1 cinnamon stick
1 1/2 pounds Granny Smith apples, peeled, cored, cut into -inch pieces (about 4 cups)
1 cup golden raisins
1 cup diced seeded plum tomatoes
1 tablespoon chopped fresh mint
1 French-bread baguette, cut into 1/3-inch-thick slices
Olive oil
Roasted Garlic
12 ounces soft fresh goat cheese (such as Montrachet), room temperature

Steps:

  • Stir sugar and vinegar in heavy large saucepan over medium heat until sugar dissolves. Add next 4 ingredients and simmer until mixture is syrupy and reduced to 1/2 cup, about 8 minutes. Mix in apples and raisins. Increase heat to high and boil until apples are tender, stirring frequently, about 10 minutes. Cool to room temperature. (Chutney can be made 3 days ahead; cover and refrigerate.) Mix in tomatoes and mint.
  • Preheat oven to 450°F. Arrange baguette slices on baking sheet and brush with olive oil. Bake until golden and crisp, about 8 minutes. Spread each toast with roasted garlic; top with goat cheese and chutney.

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