Prep 15 mins
Cook 5 mins
This is a simple appetizer that is meant to be eaten at leisure with friends! You can make crostini out of day old bread, and you can use any flavor of bread you like, but don't make them too far ahead, they are best served warm. Cook time is marinating time. From Cooking with Caprial cookbook.
- 170.09 g fresh soft fresh goat cheese
- 44.37 ml white balsamic vinegar (or use regular red balsamic vinegar)
- 2 garlic cloves, chopped
- 14.79 ml fresh thyme, chopped
- 4.92 ml cracked black pepper
- 12 cured green olives, pitted and coarsely chopped
- 78.07 ml extra virgin olive oil
- 9 slice French bread (1/2-inch thick)
- 29.58 ml olive oil
- 4.92 ml minced fresh garlic clove
- Goat Cheese Rounds:.
- Roll the cheese into a 4" long log. Slice into 1" thick rounds and place in a shallow dish. In a small bowl, whisk together vinegar, garlic, thyme, pepper, olives, and olive oil until well blended. Pour over the goat cheese and marinate, refrigerated, for 2 hours to 1 week. Before serving, let warm to room temperature, about 30 minutes.
- Preheat the broiler or grill. Drizzzle the bread with olive oil, and grill or broil until golden brown. When the crostini come out of the oven or off the grill, rub them with a bit of the minced garlic. Then cut in half on the diagonal. Serve the warm crostini with the goat cheese. Enjoy!
WOW, Sharon, this is sooo good! I made this the day before so the flavors would really develop. Only thing I did different was to cut the thyme back to one teaspoon of dried - all I had on hand. This is the type of thing I like to eat for lunch. I could care less about a sandwich made with luncheon meats. This is a real keeper and I thank you so much for posting it.
I made this for some friends and we all really enjoyed it. I am not a big fan of olives, so I replaced them with sun-dried tomatoes and then replaced the thyme with basil. Another time I would add the basil at the last minute, maybe using a bit of dried for the marinating time. The only thing I had against it was that it didn't look as appealing as it could. I am wondering about using white balsamic vinegar. I have never tried white balsamic, but, if it has a similar flavour, I think the dish would look a LOT better. Thanks for a great idea, I will be tweaking this around some more.
If you don't want to cut into rounds (it can be crumbly), just spread/press goat cheese into the bottom of a small dish and then pour the goodness over it. Use a small cheese spreader for spreading onto bread. We left to marinade for 5 hours. Salty, tangy, creamy & crunchy - what more could you ask for?