tomato crostini with whipped goats cheese

tomato and basil crostini with whipped goats cheese

tomato and basil crostini with whipped goats cheese

To continue on a slight party theme, and to do a recipe that is perfect for summer and entertaining at this time of year, I give you these simple and delicious crostini. They work perfectly for a light lunch or to serve as a snack with drinks. Rustic and packed with flavour, just the way I like it.

Simply take a baguette – I prefer to let it be a little stale, and cut slices as thick as you like. I think around 1.5cm works well. Brush them lightly with olive oil, place on a large baking sheet and roast in a 180 C / 350 F oven for 10 minutes. Just until they start going golden around the edges. I used a basil infused olive oil which I love, but any good quality will do. Allow them to cool.

tomato crostini with whipped goats cheese

Whip up a topping of goats cheese and Mascarpone cheese which is extra thick and decadent. I had a couple of tubs in my fridge thanks to the Italian cheese brand Galbani, which launched in South Africa recently. Its delicious. When you are ready to serve, spread a layer of whipped goats cheese on the crostini and top with the tangy dressed cherry tomatoes. Sprinkle over a few toasted pine nuts and serve.

tomato crostini with whipped goats cheese

Recipemakes quite a few ~ Inspired by a recipe I saw Ina Gaarten do on TV recently

Crostini

  • 1 large baguette, cut into 1.5cm slices
  • 1/4 cup olive oil to brush

Tomato topping

  • 500 – 700g cherry tomatoes, halved
  • 1/2 red onion, very finely diced
  • 1 clove garlic, crushed
  • 3T red wine vinegar
  • 1t salt
  • a generous grind of black pepper
  • 2T finely chopped fresh basil leaves
  • toasted pine nuts to garnish a small basil leaves – optional

whipped goats cheese

  • 100g goats cheese / chevin
  • 80g – 100g Mascarpone cheese or thick cream (more or less depending on how ‘goaty’ you like your spread)

Make the crostini as per instructions above. These can be made in advance and stored in a sealed container.

Make the dressing and then toss the halved tomatoes in this. Do this at least 10 minutes before serving to allow the flavours to integrate.

Make the whipped goats cheese by simply beating together the cheese and Mascarpone with an electric hand-held whisk.

When you are ready to serve, coat the tomatoes in the dressing and then spread and top the crostini.

tomato crostini with whipped goats cheese

tomato crostini with whipped goats cheese

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13 Comments

  1. Sam

    Thanks Lori, just so on our flavour profile 🙂

  2. Sam

    Thanks Rebecca, the Mascarpone makes it so creamy.

  3. i love dishes like this and crostini in general. They are so easy to make yet always a winner!!

  4. Sam

    Hi Simone, I agree, everyone always loves them. They are crunchy too. Im making a whole batch for a friends party next week.

  5. Sam

    Im with you there Laura, packed with flavour and stunning crunchy texture.

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