Goat Cheese Pesto Crostini

When I mentioned throwing my Paninis and Pop Party, my friend Andrea offered to bring something. She raved about these special crostini she makes and I consented to allow her to bring them.

She showed up with these Goat Cheese Pesto Crostini and within minutes they were half gone and I was lucky to grab even one!

 These are the perfect appetizer: crunchy bread, creamy goat cheese, with a slight saltiness from the almonds and the freshness from the pesto.

They melt in your mouth.

And because my friend Andrea is awesome and gave me the recipe, and because I am awesome, I  giving YOU the recipe!!

These take a little while to assemble, since they are have a few toppings, but they are SO worth the wait! 

You could toast the bread, mix the cheese, and cut up almonds beforehand. I wouldn't recommend spreading with the cheese and pesto until just before serving, so the bread doesn't get soggy. 

You can use goat cheese in log form or in crumbled form or you could also use feta cheese. I used all of the above and they were all great! I preferred the slightly stronger taste of the goat cheese overall. 

I recommend buying a big bottle of pesto from Costco to have on hand for recipes like these! You can also buy goat cheese in bulk from there, which a friend of mine swears by!

Goat Cheese Pesto Crostini
source unknown

Makes about 24 crostini 

around 24 slices of french bread of loaf (cut 1/4 inch thick)
2 tablespoons olive oil
1/2 package (4oz) cream cheese softened
1 package (4oz) goat cheese or feta cheese softened
3/4 tsp Italian seasoning herbs
1 teaspoon garlic or 1 garlic clove, chopped

Pesto-Almond Topping
1/4 cup toasted almonds, chopped
1 container (7 oz/ 1 cup) refrigerated basil pesto
2 tablespoons ranch dressing


Preheat oven to 375 degrees.

Place bread slices on baking sheet. Using an olive oil spritzer or a brush lightly spray each piece of bread with olive oil. Bake 10-12 min or until light golden brown.

In stand mixer or using hand mixer, combine cream cheese, goat cheese seasoning mix and garlic.

Toast almonds for 3-5 minutes on a baking sheet in oven. Let cool before chopping.

Spread goat cheese mixture over crostini, then add pesto, then sprinkle with toasted almonds.


No comments:

Post a Comment

I love to hear your thoughts on my recipes and I read every single comment!! Thanks for visiting The Apron Gal!