Tomato-and-Goat Cheese Crostini

Southern Living
Heat leftover crostini in the toaster oven for tomorrow's lunch.
Makes 20 appetizer servings


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2 large tomatoes, seeded and diced
1/8 teaspoon salt
1 teaspoon olive oil
2 (3-ounce) logs herb-flavored goat cheese, crumbled
2 tablespoons chopped fresh basil
1/4 teaspoon pepper
1 (12-ounce) French baguette
2 tablespoons olive oil
2 garlic cloves, halved
2 teaspoons chopped fresh parsley


Stir together tomatoes, salt, and 1 teaspoon oil in a bowl; set aside.

Combine cheese, basil, and pepper in a bowl; stir and set aside.

Cut bread diagonally into 20 (1/2-inch-thick) slices. Brush both sides of slices evenly with 2 tablespoons olive oil. Grill over medium heat (300° to 350°) 2 minutes on each side or until golden. Remove from grill.

Rub cut sides of garlic over bread slices; spread about 1/2 tablespoon cheese mixture evenly over each bread slice. Top evenly with tomato mixture, and sprinkle evenly with parsley.

Created date

June 2004