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Goat Cheese Spread & Sun Dried Tomato Pesto Crostini
What you need
- »«Cheese»«
- 8 oz. plain chevre
- 1 clove garlic, minced
- 2 tsp. snipped chives
- »«Tomato Pesto»«
- 1 cup rehydrated, sun-dried tomatoes
- 1/4 - 1/2 cup chopped basil
- 2 garlic cloves, chopped
- 1/4 cup pine nuts, toasted lightly
- 1/2 tsp. kosher salt
- Olive Oil
- 1 sourdough baguette, sliced and toasted for crostini
How to make it
- Blend room temperature goat cheese with minced garlic and chives until
well blended. Let stand at room temperature until ready to serve.
- Roughly chop rehydrated tomatoes and place in a food processor with
basil, garlic, pine nuts and salt.
- Pulse until well minced.
- Slowly add olive oil through the top in a thin stream until pesto
reaches desired consistency. Don't make it too thin.
- On each crostini, spread about 2 tsp. goat cheese spread and top with
about 1 tsp pesto.
This is a great appetizer with tons of flavor. It goes great with sturdy
red wines such as Zinfandel or Cabernet Sauvignon.
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