Goat Cheese Toasts

"Oh my gosh this is a wonderful appetizer! My girlfriend served it at a party and I would not leave without the recipe! Serve it with a homemade brushetta mix or one you purchase ready made -- YUM!"
photo by BarbryT photo by BarbryT
photo by BarbryT
Ready In:




  • Preheat oven to 375 degrees F.
  • Arrange the bread slices on a large baking sheet.
  • Brush olive oil over the bread slices.
  • Bake until pale golden and crisp, about 15 minutes.
  • Blend goat cheese and cream cheese in a food processor until smooth and creamy.
  • Add parsley, thyme and lemon peel; pulsing to blend.
  • Season with salt and pepper to taste.
  • Place in a serving dish along side the toast and brushetta mix.
  • Have guests spread cheese mixture on the toast and top with brushetta.
  • Awesome flavor - Enjoy!

Questions & Replies

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  1. this was really good. i made this for dd's spaghetti dinner bday party. i made this along with bruschetta and crostini. as another reviewer said...the lemon peel makes this special and gives a burst of flavor. i used a whipped cream cheese with chives and roasted garlic and herb flavored goat cheese. i also added lots of cracked black pepper. it was really nice because i was able to make everything up ahead of time and it was a cinch with the food processor. served it all together on the same platter just like the photo! thanks for sharing!! nice and easy appy!
  2. This is a great appetizer, everyone in my family just loved it, and all of my friends went crazy over them. Deeeeeeeeeelicious.
  3. The lemon peel makes this spread very special. I cut the recipe in half and added 1/2 t salt...which initially I thought was too much. But it has aged nicely. I made some bruchetta topping but personally prefer the toasts with just this spread. Delicious!
  4. great dish, had it for a family get together, and it was a hit.


I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.
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