Goat Cheese Crostini - Giada

newspapergal's Note:

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.

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 1 baguette
• 44.37 ml olive oil
• 226.79 g soft fresh goat cheese
• 113.39 g cream cheese
• 9.85 ml finely chopped fresh Italian parsley
• 9.85 ml finely chopped fresh thyme leaves
• 9.85 ml finely grated lemon peel
• salt
• pepper
• 118.29 ml pitted sicilian green olives or 118.29 ml kalamata olive, finely chopped
• 29.58 ml thinly sliced chives

Directions:

1. Preheat the oven to 375 degrees F.
2. Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
3. Bake until the crostini are pale golden and crisp, about 15 minutes.
4. Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
5. Add the parsley, thyme, and lemon peel.
6. Using the on/off button, pulse just to blend.
7. Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
8. Spread the cheese mixture over the crostini.
9. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
10. 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.

Reviews

[Pricele$$]

I made this and it was devoured. Adding the chives really does brighten the flavor. I highly suggest this as an appetizer