Crostini With Goat Cheese Sun Dried Tomatoes And Basil Recipes

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GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI



Goat Cheese and Sun-Dried Tomato Crostini image

Goat Cheese and Sun Dried Tomato Crostini Recipe Type : Appetizer Author: Jessica from www.stuckonsweet.com Prep time: 5 mins Cook time: 7 mins Total time: 12 mins

Provided by Jessica from www.stuckonsweet.com

Number Of Ingredients 7

Goat cheese
Sun dried tomatoes, chopped
Balsamic glaze (store-bought or you can make it)
Fresh basil, chopped
Italian or French bread, sliced
Garlic powder
Olive oil

Steps:

  • Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
  • Drizzle olive oil on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
  • Add goat cheese to a bowl and warm in microwave for 15 seconds, stir then spread goat on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.
  • To make balsamic glaze, pour ½ - 1 cup (depends on much you want to make) unto a sauce pan and place over medium heat. Bring to a simmer and turn to low and simmer until thickened. Watch carefully so it doesn't burn!

GOAT CHEESE AND SUN-DRIED TOMATOES CROSTINI



Goat Cheese and Sun-Dried Tomatoes Crostini image

These rich treats are perfect with cocktails.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 4

Simple Crostini
1 small log (5 ounces) soft goat cheese
Coarse salt and ground pepper
30 oil-packed sundried tomatoes, from an 8 1/2-ounce jar; reserve oil for another use

Steps:

  • Dividing evenly, spread crostini with goat cheese; season with salt and pepper. Top with sundried tomatoes.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI



Goat Cheese and Sun-Dried Tomato Crostini image

Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use.

Provided by Simply Chris

Categories     Spreads

Time 20m

Yield 30 serving(s)

Number Of Ingredients 6

4 sun-dried tomatoes packed in oil
2 tablespoons oil, from the tomatoes (or extra virgin olive oil)
8 ounces goat cheese
1 bunch basil leaves
1 loaf French baguette
4 tablespoons extra virgin olive oil

Steps:

  • Slice the baguette into 1/4 thick slices.
  • Brush the slices lightly with the olive oil.
  • Place on a baking sheet and toast in a 425 oven until browned.
  • Cool completely.
  • Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
  • On each crostini place a small basil leaf, or half a larger leaf.
  • Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
  • Arrange on a platter and garnish platter with additional basil.

Nutrition Facts : Calories 99.3, Fat 5.5, SaturatedFat 2, Cholesterol 6, Sodium 144, Carbohydrate 9.2, Fiber 0.6, Sugar 0.2, Protein 3.2

CROSTINI WITH SUN-DRIED TOMATO JAM



Crostini with Sun-Dried Tomato Jam image

Provided by Giada De Laurentiis

Categories     appetizer

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 17

One 8-ounce jar sun-dried tomatoes packed in oil, drained and chopped, oil reserved
1 tablespoon olive oil
1/2 onion, thinly sliced
1 clove garlic, minced
2 tablespoons sugar
1/4 cup red wine vinegar
1 cup water
1/2 cup chicken broth
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 baguette, cut into 3/4-inch slices
1/4 cup olive oil
Salt
Freshly ground black pepper
5 ounces goat cheese, room temperature
2 teaspoons chopped fresh thyme leaves

Steps:

  • For the sun-dried tomato jam:
  • Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tablespoon of the reserved sun-dried tomato oil, olive oil, onion, and garlic. Stir and cook until the onions are soft and beginning to brown at the edges, about 5 to 7 minutes. Add the sugar, vinegar, water, chicken broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes. Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5 to 10 more minutes. Remove from the heat and set aside.
  • For the crostini:
  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with olive oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
  • Place the soft goat cheese in a small bowl. Stir in the thyme.
  • To assemble:
  • Spread the crostini with sun-dried tomato jam and top with the goat cheese and herb mixture. Transfer to a serving plate and serve.

GOAT CHEESE AND SUN-DRIED TOMATO CROSTINI



Goat Cheese and Sun-Dried Tomato Crostini image

Provided by Next Iron Chef All Star: Beau MacMillan

Categories     appetizer

Time 35m

Yield 30 to 40 servings

Number Of Ingredients 10

1 cup drained sun-dried tomatoes in oil
1/2 cup sunflower seeds
1/2 cup packed basil leaves, plus more for garnish
1/2 cup grated Parmesan
3 garlic cloves, smashed, plus 2 whole cloves
1/2 lemon, juiced
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 pounds goat cheese, at room temperature
2 baguettes, sliced on the bias

Steps:

  • Preheat the broiler.
  • In the bowl of a food processor combine the sun-dried tomatoes, sunflower seeds, basil leaves, Parmesan, 3 smashed garlic cloves, and lemon juice. Add half of the olive oil and puree until smooth. If the mixture seems too thick add more olive oil. Taste and adjust seasoning with salt and pepper. Remove it from the food processor, pour it into a bowl and refrigerate if not using immediately.
  • Put the baguette slices onto a baking sheet in 1 layer and toast them on both sides under the broiler until golden brown. Remove them from the broiler and rub each slice with the whole garlic cloves.
  • Spread the toasts with the softened goat cheese, top each with a teaspoonful of sun-dried tomato pesto, and garnish with the remaining basil that has been cut into chiffonade. Arrange on serving platters and serve.

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