Goat Cheese And Sun Dried Tomato Crostini Recipes

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GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI



Goat Cheese and Sun-Dried Tomatoes Crostini image

These rich treats are perfect with cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

Simple Crostini
1 small log (5 ounces) soft goat cheese
Coarse salt and ground pepper
30 oil-packed sundried tomatoes, from an 8 1/2-ounce jar; reserve oil for another use

Steps:

  • Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.

CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

  • For the sun-dried tomato jam:
  • Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
  • For the crostini:
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  • Place the soft goat cheese in a small bowl. Stir in the thyme.
  • To assemble:
  • Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI



Goat Cheese and Sun-Dried Tomato Crostini image

Goat Cheese and Sun Dried Tomato Crostini Recipe Type : Appetizer Author: Jessica from www.stuckonsweet.com Prep time: 5 mins Cook time: 7 mins Total time: 12 mins

Provided by Jessica from www.stuckonsweet.com

Number Of Ingredients 7

Goat cheese
Sun dried tomatoes, chopped
Balsamic glaze (store-bought or you can make it)
Fresh basil, chopped
Italian or French bread, sliced
Garlic powder
Olive oil

Steps:

  • Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
  • Drizzle olive oil on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
  • Add goat cheese to a bowl and warm in microwave for 15 seconds, stir then spread goat on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.
  • To make balsamic glaze, pour ½ - 1 cup (depends on much you want to make) unto a sauce pan and place over medium heat. Bring to a simmer and turn to low and simmer until thickened. Watch carefully so it doesn't burn!

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

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

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 & SUN-DRIED TOMATO CROSTINI RECIPE - (4.4/5)



Goat Cheese & Sun-Dried Tomato Crostini Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 5

4 ounces soft goat cheese
2 sun-dried tomatoes in olive oil, drained, minced
1 ⁄4 cup chives, snipped
1 1⁄2 tablespoons extra-virgin olive oil, plus more for brushing on bread
16 (1/4 inch thick) slices baguette

Steps:

  • Blend goat cheese, sun-dried tomatoes, chives and 1 1/2 tablespoons olive oil until well blended. Set aside. Preheat broiler. Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side. 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. Can be made ahead. After cooling, store in an airtight container for up to 3 days.

GOAT CHEESE AND SUN DRIED TOMATO CROSTINI



Goat Cheese and Sun Dried Tomato Crostini image

Make and share this Goat Cheese and Sun Dried Tomato Crostini recipe from Food.com.

Provided by dicentra

Categories     < 15 Mins

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 5

4 ounces soft fresh goat cheese
2 sun-dried tomatoes, drained
1/4 cup chives, snipped
1 1/2 tablespoons olive oil
16 crostini

Steps:

  • In a food processor, process cheese, sun dried tomatoes, chives and oil until smooth.
  • Spread each crostini with goat cheese mixture.
  • Place on baking sheet and broil until browned and melted, about 2-3 minutes. Transfer to a platter and serve.

Nutrition Facts : Calories 124.3, Fat 11.1, SaturatedFat 4.8, Cholesterol 13.1, Sodium 125.7, Carbohydrate 0.9, Fiber 0.2, Sugar 0.7, Protein 5.5

GOAT CHEESE AND SUN-DRIED TOMATO TARTINES



Goat Cheese and Sun-Dried Tomato Tartines image

Categories     Tomato     Appetizer     Bake     Cocktail Party     Quick & Easy     Goat Cheese     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 hors d'oeuvres servings

Number Of Ingredients 9

12 (1/2-inch-thick) baguette slices
3 1/2 tablespoons extra-virgin olive oil
1 medium tomato, peeled , seeded, and cut into 1/4-inch dice
2 tablespoons julienned soft sun-dried tomatoes (not packed in oil)
1 tablespoon torn fresh basil
1 teaspoon Sherry vinegar
2 tablespoons bottled black olive tapenade
8 oz soft mild goat cheese log, cut crosswise into 1/2-inch-thick slices
Garnish: torn fresh basil leaves

Steps:

  • Preheat oven to 350°F.
  • Brush 1 side of baguette slices with 2 tablespoons oil and arrange, oiled sides up, on a baking sheet. Toast bread in middle of oven until golden on top, about 7 minutes, then transfer to a rack to cool. Leave oven on.
  • Stir together fresh and dried tomatoes, basil, vinegar, and 1/2 tablespoon oil.
  • Spread each toast with tapenade and top with a slice of goat cheese and a rounded teaspoon of tomato mixture. Arrange tartines on a baking sheet, then season with salt and pepper and drizzle with 1/2 tablespoon oil.
  • Bake tartines in middle of oven until cheese is softened, about 5 minutes. Transfer to a platter and drizzle with remaining 1/2 tablespoon oil.

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