1/2 Photos of Goat Cheese Crostini - Giada
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.
My Private Note
Units: US | Metric
- 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
- 1/2 cup pitted sicilian green olives or 1/2 cup kalamata olive, finely chopped
- 2 tablespoons thinly sliced chives
- 1Preheat the oven to 375 degrees F.
- 2Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
- 3Bake until the crostini are pale golden and crisp, about 15 minutes.
- 4Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
- 5Add the parsley, thyme, and lemon peel.
- 6Using the on/off button, pulse just to blend.
- 7Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
- 8Spread the cheese mixture over the crostini.
- 9Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- 10Do-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.
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Nutritional Facts for Goat Cheese Crostini - Giada
Serving Size: 1 (123 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 217.5
- Calories from Fat 106
- Total Fat 11.8 g
- Saturated Fat 5.5 g
- Cholesterol 19.0 mg
- Sodium 327.9 mg
- Total Carbohydrate 20.1 g
- Dietary Fiber 1.2 g
- Sugars 0.3 g
- Protein 7.5 g