Goat Cheese Crostini Giada Food

GOAT CHEESE TOASTS

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy. Add the parsley, thyme, and lemon peel. Using the on/off button, pulse just to blend. Season with salt and pepper, to taste. Spread the cheese mixture over the crostini. Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

GOAT CHEESE CROSTINI

Steps:

• Mix together goat cheese, 1/4 cup of the pine nuts, olive oil, sun-dried tomatoes, pepper, salt, and sugar in a bowl.
• Cut baguettes into 24 1/2-inch diagonal slices and toast them in a toaster oven or under the broiler.
• Spread evenly onto the bread slices and garnish with the remaining 1/4 cup pine nuts.
• Serve.

GOAT CHEESE CROSTINI - GIADA

Steps:

• Preheat the oven to 375 degrees F.
• Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
• Bake until the crostini are pale golden and crisp, about 15 minutes.
• Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
• Add the parsley, thyme, and lemon peel.
• Using the on/off button, pulse just to blend.
• Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
• Spread the cheese mixture over the crostini.
• Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
• Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.

GOAT CHEESE, HONEY, & FRUIT CROSTINI

Steps:

• Preheat oven to 350°F (177°C). Place bread slices on a baking sheet. Bake 10 -12 minutes or until lightly toasted. (This is the ONLY cooking you'll do! Woohoo!)
• Meanwhile, mix the goat cheese and honey together until relatively smooth. If it's a little crumbly, that's ok. Spread the goat cheese mixture on the toasted bread. Top with fruit.
• Before serving, drizzle each crostini with honey. Keep leftovers covered tightly in the refrigerator for a couple days.

GOAT CHEESE CROSTINI

Steps:

• In a small bowl, combine cheese and rosemary; spoon over toast slices. Drizzle with honey; sprinkle with almonds.

GOAT CHEESE CROSTINI

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Slice the baguette into thin slices on the bias (diagonally). Place the slices on a baking sheet in a single layer.
• Bake for about 10 minutes, until golden and crispy. Cool to room temperature: they'll crisp up even more as they cool. (If making in advance, store the plain, un-topped crostini up to 5 days in a sealed container at room temperature.)
• Top each crostini with a smear of soft goat cheese, a drizzle of honey, and roughly chopped fresh herbs. Add fresh ground black pepper and serve immediately.

CROSTINI WITH RICOTTA AND GOAT CHEESE

Steps:

• Heat a grill pan over medium-high heat. Brush 2 tablespoons of olive oil over the bread slices. Grill the bread until golden brown, about 2 minutes per side.
• Stir the goat cheese, ricotta cheese, basil, lemon peel, and remaining 1 tablespoon of oil in a small bowl until smooth and creamy. Season, to taste, with salt and pepper. Spread the cheese mixture over the crostini. Arrange the toasts on a platter and serve.