Goat Cheese Crostini Giada Recipes

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GOAT CHEESE TOASTS



Goat Cheese Toasts image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 12 servings

Number Of Ingredients 10

36 slices (1/2-inch thick) baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped fresh Italian parsley leaves
2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely grated lemon peel
Salt and coarsely ground multi-colored or black peppercorns
1/2 cup pitted Sicilian green olives or kalamata olives, 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 olive oil over the bread slices. 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. 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.

CROSTINI WITH POACHED FIGS AND GOAT CHEESE



Crostini with Poached Figs and Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 20 crostini

Number Of Ingredients 12

2 cups dry red wine, such as Pinot noir
2 tablespoons plus 1 teaspoon honey
6 dried Mission figs (about 4 ounces)
2 whole star anise
3 ounces pancetta, sliced into 1/4-inch thick slices
1 loaf country white bread, cut into 1/2-inch slices, and then cut into shapes, optional
2 tablespoons olive oil
8 ounces goat cheese, at room temperature
2 tablespoons lemon juice (about 1 small lemon)
1 teaspoon chopped fresh mint
1/4 teaspoon kosher salt
2 tablespoons sliced fresh mint, for sprinkling

Steps:

  • In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
  • Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
  • Place a rack in the center of the oven and preheat to 375 degrees F.
  • Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
  • Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
  • In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.

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

HERB COATED GOAT CHEESE



Herb Coated Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 11

3 tablespoons olive oil
36 (1/2-inch-thick) slices baguette
3 tablespoons finely chopped fresh Italian parsley leaves
2 1/2 teaspoons finely chopped fresh thyme leaves
2 teaspoons finely chopped fresh rosemary leaves
1 teaspoon lemon zest
1 teaspoon coarsely cracked black pepper
1/4 teaspoon salt
1 11-ounce log soft fresh goat cheese
1 1/2 tablespoons extra-virgin olive oil or Meyer lemon olive oil
Fresh herb sprigs, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Arrange the bread slices on 2 heavy baking sheets. Drizzle 3 tablespoons of olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 10 minutes.
  • Meanwhile, stir the herbs, lemon zest, pepper, and salt in a medium bowl to blend. Using about 2 teaspoons of cheese for each, form the goat cheese into 1-inch diameter balls. Roll the cheese balls in the herb mixture to coat completely. Arrange the cheese balls on a platter. Drizzle the extra-virgin olive oil over and around the cheese balls. Serve with the crostini. Garnish with herb sprigs.
  • The crostini and cheese balls can be prepared 1 day ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese balls.

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.

CROSTINI WITH RICOTTA AND GOAT CHEESE



Crostini with Ricotta and Goat Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 servings

Number Of Ingredients 7

Salt and pepper
24 (1/2-inch-thick) slices baguette bread
3 tablespoons olive oil
4 ounces soft fresh goat cheese
1/4 cup whole milk ricotta cheese
1 tablespoon finely chopped fresh basil leaves
2 teaspoons finely grated lemon peel

Steps:

  • Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.
  • Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve.

GOAT CHEESE CROSTINI



Goat Cheese Crostini image

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

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 15m

Yield 24 crostini

Number Of Ingredients 8

8 ounces goat cheese (or chevre)
1/2 cup toasted pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon cracked black pepper
1 teaspoon salt
1 teaspoon sugar
2 6 inch French baguettes

Steps:

  • Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
  • Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
  • Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
  • Serve.

Nutrition Facts : Calories 169.4, Fat 7.1, SaturatedFat 2.5, Cholesterol 7.5, Sodium 377.5, Carbohydrate 20.7, Fiber 1.3, Sugar 0.6, Protein 5.8

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 :

MARINATED GOAT CHEESE ROUNDS WITH CROSTINI



Marinated Goat Cheese Rounds With Crostini image

This is a simple appetizer that is meant to be eaten at leisure with friends! You can make crostini out of day old bread, and you can use any flavor of bread you like, but don't make them too far ahead, they are best served warm. Cook time is marinating time. From Cooking with Caprial cookbook.

Provided by Sharon123

Categories     Cheese

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

6 ounces fresh soft fresh goat cheese
3 tablespoons white balsamic vinegar (or use regular red balsamic vinegar)
2 garlic cloves, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon cracked black pepper
12 cured green olives, pitted and coarsely chopped
1/3 cup extra virgin olive oil
9 slices French bread (1/2-inch thick)
2 tablespoons olive oil
1 teaspoon minced fresh garlic clove

Steps:

  • Goat Cheese Rounds:.
  • Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
  • Crostini:.
  • Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!

Nutrition Facts : Calories 510.7, Fat 25.1, SaturatedFat 7, Cholesterol 13.1, Sodium 681.7, Carbohydrate 55.5, Fiber 2.7, Sugar 2.8, Protein 16.8

SAGE AND GOAT CHEESE CROSTINI WITH CARAMELIZED ONIONS



Sage and Goat Cheese Crostini With Caramelized Onions image

Make and share this Sage and Goat Cheese Crostini With Caramelized Onions recipe from Food.com.

Provided by HelenG

Categories     Cheese

Time 25m

Yield 12 serving(s)

Number Of Ingredients 7

6 ounces goat cheese
2 tablespoons fresh sage, finely chopped
2 medium onions, sliced thin
1/4 cup Grand Marnier
1 tablespoon butter
1 tablespoon olive oil
salt & pepper

Steps:

  • Melt butter and olive oil in skillet over med heat.
  • Add onions stir occasionally, until browned.
  • Add salt and pepper and Grand Marnier, cook until alcohol evaporates.
  • Remove from heat; set aside.
  • Mix sage and goat cheese, reserve some sage to sprinkle over crostini later.
  • Toast sliced baguettes.
  • Spread goat cheese mixture onto sliced crostini.
  • Top with onions.
  • Sprinkle with sage.
  • Serve at room temperature.
  • Enjoy!

Nutrition Facts : Calories 78.8, Fat 6.4, SaturatedFat 3.7, Cholesterol 13.7, Sodium 80.4, Carbohydrate 2.4, Fiber 0.4, Sugar 1.1, Protein 3.3

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