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.
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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
- 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.
- 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.
- Whipped Goat Cheese:
- Store in an airtight container in the fridge for up to 3 days.
- Whisk lightly before use if it separates slightly.
- 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