Green Olive And Goat Cheese Crostini Recipes

GRAPE AND OLIVE GOAT CHEESE CROSTINI

Steps:

• Preheat oven to 425 degrees F and line a sheet tray with a wire rack.
• Place the baguette slices on the rack. Brush both side of the slices with 1/4 cup olive oil and sprinkle with salt and pepper. Toast in the oven until light brown and crispy, about 6 minutes. Let cool, then rub each slice with the whole clove of garlic.
• Heat the remaining 3 tablespoons olive oil in a large fry pan over medium heat. Add minced garlic, crushed red pepper and thyme and cook for 1 minute. Add grapes and olives and cook, stirring, until heated through and grapes begin to soften, 3 to 4 minutes.
• Spread about 1 tablespoon goat cheese on each crostini. Top each with the grape and olive mixture. Transfer to serving platter and serve.

OLIVE TAPENADE AND GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine tapenade, thyme leaves, walnuts, and currants. Spread 1 to 2 teaspoons goat cheese onto each crostini. Place 1 to 2 teaspoons olive mixture on top, and garnish each with thyme tips. Serve.

MIXED GREENS WITH GOAT CHEESE CROSTINI

Steps:

• Preheat broiler. Spread each baguette slice with 1 tablespoon goat cheese. Arrange on baking sheet, cheese side up.
• Whisk oil, vinegar and garlic in large bowl to blend. Add greens, sun-dried tomatoes and pine nuts; toss to combine. Season salad to taste with salt and pepper. Divide salad between 2 plates.
• Broil crostini just until cheese softens and begins to melt, about 1 minute. Arrange 4 crostini atop each salad.

GOAT CHEESE CROSTINI WITH BLACK-OLIVE PASTE

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.

OLIVE AND GOAT CHEESE CROSTINI

Steps:

• Spread baguette slices onto a large baking sheet and bake in a 375 degree oven for 5 to10 minutes until lightly toasted. Set aside.
• Combine goat cheese, olives and oregano in a small mixing bowl. Spread mixture on top of each crostini. Garnish with a light dusting of paprika just before serving.

SUMMERY GREENS & GOAT'S CHEESE CROSTINI

Steps:

• If using broad beans, pop each bean out of its white shell. Then put the shelled beans or peas into a small blender with the garlic and a generous amount of seasoning. Pour in the olive oil and whizz together to form a smooth paste. Leave in the fridge for up to 2 days. When ready to serve, loosen the paste with a little water until spreadable, then spoon some over each crostini. Crumble a little goat's cheese over each one and finish with a scattering of mint.
• For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

GOAT CHEESE CROSTINI - GIADA

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.