Goat Cheese Spread & Sun Dried Tomato Pesto Crostini Recipe

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Goat Cheese Spread with Sun Dried Tomato Pesto Crostini

Contributed by: Melinda

So delicious!

Goat Cheese Spread
8 oz. plain chevre
1 clove garlic, minced
2 tsp. snipped chives
Sun Dried 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

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.

Questions about this recipe?