Tomato & basil crostini with whipped goat 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 tomato and basil crostini with whipped goat cheese. 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 them 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.

Whip up a topping of goat’s cheese and Mascarpone cheese which is extra thick and decadent. When you are ready to serve, spread a layer of whipped goat’s cheese on the crostini and top with the tangy dressed cherry tomatoes. Sprinkle over a few toasted pine nuts and serve.

ingredients for tomato and basil crostini with whipped goat cheese

• Baguette
• Olive oil
• Cherry tomatoes
• Red onion
• Garlic
• Fresh basil leaves
• Goat’s cheese 
• Mascarpone

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Storage Instructions

1. Crostini:
   • Store baked crostini in an airtight container at room temperature for up to 3 days.
   • To crisp up, reheat in a 180°C (350°F) oven for 3–5 minutes.
2. Tomato Topping:
   • Store the prepared tomato mixture in an airtight container in the fridge for up to 2 days.
   • Bring to room temperature before serving.
3. Whipped Goat Cheese:
   • Store in an airtight container in the fridge for up to 3 days.
   • Whisk lightly before use if it separates slightly.
4. Fully Assembled Crostini:
   • Best served fresh. If needed, assemble up to 1 hour before serving and keep at room temperature. Avoid refrigeration, as it may make the bread soggy.

Recipe – makes quite a few ~ Inspired by a recipe I saw Ina Garten do on TV recently

Tomato and basil crostini with whipped goat cheese

These tomato and basil crostini with whipped goat’s cheese make a perfect appetizer or party snack with drinks.

Print Recipe

Prep Time:25 minutes mins

Ingredients

Crostini

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

Tomato topping

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

whipped goats cheese

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

Instructions

• Make the crostini as per the 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 goat’s 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.

Notes

These crostini are best eaten once made as they will soften if stored.

Storage Instructions

1. Crostini:
   • Store baked crostini in an airtight container at room temperature for up to 3 days.
   • To crisp up, reheat in a 180°C (350°F) oven for 3–5 minutes.
2. Tomato Topping:
   • Store the prepared tomato mixture in an airtight container in the fridge for up to 2 days.
   • Bring to room temperature before serving.
3. Whipped Goat Cheese:
   • Store in an airtight container in the fridge for up to 3 days.
   • Whisk lightly before use if it separates slightly.
4. Fully Assembled Crostini:
   • Best served fresh. If needed, assemble up to 1 hour before serving and keep at room temperature. Avoid refrigeration, as it may make the bread soggy.

 

Servings: 6

Author: Sam Linsell

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