Sundried tomato, goat cheese crostini

Tara McCarter


This is a personal favorite snack of mine. I had something close to this in Seattle but I have redone it to this.


★★★★★ 4 votes

30 Min
20 Min
Convection Oven


Add to Grocery List

  • 1
    french baugette
  • 1
    garlic clove
  • 1 jar(s)
    sundried tomato
  • 1 pkg
    herbed goat cheese
  • 1/2 c
    olive oil, extra virgin

How to Make Sundried tomato, goat cheese crostini


  1. Preheat oven to 350. Cut baugette in 1/2 inch thick slices. Once you have them arranged on cookie sheet, Rub garlic clove on bread rounds brush with olive oil. Heat in oven until just toasted. Take out of oven and cool to touch.
  2. Open goat cheese and spread on toast place sundried tomato on top of cheese. If you feel you need to reserve some olive oil for dipping, or you can drizzle some olive oil on top.
  3. Place on a pretty plate and enjoy!

Printable Recipe Card

About Sundried tomato, goat cheese crostini

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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