Pesto Goat Cheese Toasts Recipes

PESTO-GOAT CHEESE TOASTS

Steps:

• Preheat oven to 425°. Place bread slices on a baking sheet; top with cheese., Bake until cheese begins to brown and bread is toasted, 10-12 minutes. Top with pesto. Serve warm.

PESTO EGG TOAST

Steps:

• Turn the oven to its broiler setting and position a rack in the middle of the oven.
• Add the pesto and red pepper flakes to a nonstick skillet over medium heat. Allow to heat for 1 minute. Crack the eggs into the pesto and cook to your liking, 4 to 7 minutes.
• Meanwhile, spread the sourdough with the garlic mayonnaise. Top with the cheese, then broil until toasted and the cheese has melted, 1 to 2 minutes.
• Top the toasted bread with the sliced tomato and basil leaves. Top with the eggs, then sprinkle with salt and pepper.

VEGETABLE PESTO SALAD WITH WARM GOAT CHEESE TOASTS

Steps:

• Preheat broiler.
• Toss together bell peppers, shiitakes, oil, salt, and pepper in a large bowl, then arrange in 1 layer in a 17- by 12-inch shallow baking pan. Broil 2 to 3 inches from heat until peppers begin to brown on edges, about 8 minutes. Turn vegetables over and broil until lightly charred, about 6 minutes more. Transfer to a clean bowl and toss with pesto. Leave broiler on.
• Halve baguette crosswise, then lengthwise. Spread cheese over cut side of each piece. Transfer to a baking sheet and broil 2 to 3 inches from heat until cheese is golden brown in spots, 2 to 3 minutes.
• Toss vegetables with frisée, lemon juice, and salt and pepper to taste. Serve salad with goat cheese toasts.

PESTO GOAT CHEESE SPREAD

Steps:

• Stir together all ingredients with salt and pepper to taste until smooth.

WARM GOAT-CHEESE TOASTS

Steps:

• Preheat oven to 425 degrees. Cut baguette into 16 slices (each about 1/2 inch thick). Space slices evenly on a baking sheet. Cut cheese into 16 rounds, placing them atop slices as you work. (If cheese crumbles, press it firmly onto bread.)
• Drizzle oil over cheese, letting it drip onto crusts. Bake until undersides of bread are golden brown and cheese begins to brown, 10 to 15 minutes. Top each toast with 1/2 teaspoon pesto. Serve warm.

GOAT CHEESE-PESTO CROSTINI

Steps:

• In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. , Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts.

PESTO GOAT CHEESE SPREAD

Steps:

• Combine all ingredients together until smooth.
• Chill before using.
• Serve with crackers, if desired.

CHEESE AND PESTO TOASTS

Steps:

• Spread toast slices with pesto; place on baking sheet.
• Top with tomatoes and cheese.
• Broil 2 to 3 min. or until cheese is melted.

PESTO GOAT CHEESE DIP

Steps:

• Spread the desired amount of goat cheese into a shallow dish.
• Spread pesto over the top- just enough to coat it nicely.
• Sprinkle with pine nuts.
• Heat in 350 degree oven or microwave until heated through.
• Serve with crackers (Carrs are the best.).

PESTO, GOAT CHEESE, AND SUN-DRIED TOMATOES QUICHE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto.
• In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top.
• Bake in preheated oven for 30 minutes, or until done.

GOAT CHEESE, TOMATO, AND PESTO DIP

Steps:

• Spread goat cheese into 1/4-inch layer on a large serving plate. Spread a thin layer of pesto over goat cheese layer. Top with chopped tomatoes. Serve with French bread slices.