Tomato-and-Goat Cheese Crostini

Heat leftover crostini in the toaster oven for tomorrow's lunch.

Yield: Makes 20 appetizer servings
Recipe from Southern Living

More From Southern Living


  • 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


  1. Stir together tomatoes, salt, and 1 teaspoon oil in a bowl; set aside.
  2. Combine cheese, basil, and pepper in a bowl; stir and set aside.
  3. 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.
  4. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Tomato-and-Goat Cheese Crostini Recipe at a Glance
  1. Enter at least one ingredient

Fire up your grill

Summer Grilling
Get our best grilled recipes delivered weekly. (May-Aug.)
We Respect Your Privacy. Privacy Policy