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    You are in: Home / Recipes / Goat Cheese and Sun-Dried Tomato Crostini Recipe
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    Goat Cheese and Sun-Dried Tomato Crostini

    Goat Cheese and Sun-Dried Tomato Crostini. Photo by Rita~

    1/2 Photos of Goat Cheese and Sun-Dried Tomato Crostini

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Simply Chris's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crostini

    Directions:

    1. 1
      Slice the baguette into 1/4 thick slices.
    2. 2
      Brush the slices lightly with the olive oil.
    3. 3
      Place on a baking sheet and toast in a 425 oven until browned.
    4. 4
      Cool completely.
    5. 5
      Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
    6. 6
      On each crostini place a small basil leaf, or half a larger leaf.
    7. 7
      Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
    8. 8
      Arrange on a platter and garnish platter with additional basil.

    Ratings & Reviews:

    • on August 27, 2005

      55

      Excellent! I used my Oven-Dried Herbed Tomatoes #57884 & added 1 tablespoon of my Roasted Garlic & Pearl Onions With Herbs #54099. I used 4 ounces of feta and 4 ounces of ricotta. I grilled my bread.Thanks for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Goat Cheese and Sun-Dried Tomato Crostini

    Serving Size: 1 (45 g)

    Servings Per Recipe: 30

    Amount Per Serving
    % Daily Value
    Calories 99.3
     
    Calories from Fat 49
    50%
    Total Fat 5.5 g
    8%
    Saturated Fat 2.0 g
    10%
    Cholesterol 5.9 mg
    1%
    Sodium 144.0 mg
    6%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.2 g
    0%
    Protein 3.1 g
    6%

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