Goat Cheese and Olive Crostini
A simple appetizer of Goat Cheese and Chopped Kalamata Olives on a crostini
Servings 12 servings
Ingredients
- 8 ounce goat cheese at room temperature
- 1 baguette made into crostini. A 12 inch baguette will make 12 or more slices when cut into 1 inch slices.
- 1 kalamata olives
Instructions
- Drain olives and place in mini-chopper. Pulse to small pieces. Set aside.
- Spread 1-2 tsp of room temperature goat cheese on crostini.
- Take 1 tsp of chopped olives and spread on top of goat cheese.
- Store in covered container until you will be serving.
Preparing Crostini
- Preheat oven to 350°
- Using a serrated knife, at an angle cut 1/2 - 1 inch slices
- Lay sliced baguette on baking sheet. No need to prepare baking sheet. You want the crostini to toast.
- Brush each slice, on both sides, with olive oil. Don't drench the slice.
- Bake for 15 minutes or until golden brown.
Notes
- The olives can be pulsed and prepared ahead of time and stored in the refrigerator like any other olive product.
- The crostini can be used immediately or frozen and then thawed to room temperature before preparing.
- The goat cheese needs to be at room temperature to spread evenly. This too can be frozen until you are ready to use.
- Serve plated for a party, individually for a savory at afternoon tea, or allow your guests to put their own together with the crostini in a basket and the goat cheese and kalamata olives in bowls.