Goat Cheese and Sun-Dried Tomato Crostini |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 30 |
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Very tasty appetizer to serve before an Italian meal. The spread can be made several days in advance and kept refrigerated until ready to use. Ingredients:
4 sun-dried tomatoes packed in oil |
2 tablespoons oil, from the tomatoes (or extra virgin olive oil) |
8 ounces goat cheese |
1 bunch basil leaves |
1 loaf french baguette |
4 tablespoons extra virgin olive oil |
Directions:
1. Slice the baguette into 1/4 thick slices.
2. Brush the slices lightly with the olive oil.
3. Place on a baking sheet and toast in a 425 oven until browned.
4. Cool completely.
5. Combine the sundried tomatoes, oil and goat cheese in a food processor and puree until very smooth. There should not be any lumps.
6. On each crostini place a small basil leaf, or half a larger leaf.
7. Spread the goat cheese mixture on the crostini, covering half way up the basil leaf.
8. Arrange on a platter and garnish platter with additional basil.
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