If you’ve been to a couple of my parties, you’ll probably notice a common denominator. No, I’m not talking about the large quantities of booze (this is a given), I’m talking about crostini! I’m obsessed with the bite-sized appetizer. There are a million different ways to top crostini from melty cheese to salty salami to creamy avocado. This sun-dried tomato and goat cheese variation is super easy to throw together at any time of year, although the burnt reddish color brings to mind fall. Pair with a glass of bubbly and some fabulous company and you’ve got yourself an easy little party!
Goat Cheese and Sun-Dried Tomato Crostini
4 ounces herbed goat cheese, at room temperature
1/4 cup sun-dried tomatoes
2 tablespoons basil
Salt and freshly ground black pepper
Crostini, or other toasted bread for serving
Olive oil for drizzling
- Preheat the oven to broil.
- In the bowl of a food processor, combine the goat cheese with the sun-dried tomatoes and the basil. Season generously with salt and freshly ground black pepper. Pulse to combine.
- Spread the mixture on the prepared crostini and place on a baking sheet. Drizzle with olive oil.
- Broil for 4-5 minutes until the goat cheese is warmed through.
Makes 1 baguette of crostini.