Goat Cheese Crostini Appetizers
Equipment
- 1 Baking sheet
- 1 parchment paper sheet or silicone baking mat
- 1 Small mixing bowl
- 1 Spoon
- 1 Serrated knife
- 1 Cutting board
- 1 pastry brush or small spoon
Ingredients
- 1 baguette medium sliced into 12 rounds
- 2 tablespoon olive oil
- 5 ounce goat cheese soft room temperature
- 2 tablespoon honey
- 1 teaspoon fresh thyme leaves chopped
- 1 teaspoon lemon zest finely grated
- 1/4 teaspoon black pepper freshly ground
- 1/4 teaspoon sea salt
- 1/4 cup walnuts toasted optional; roughly chopped
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange the baguette slices in a single layer on the prepared baking sheet.
- Brush the tops of the baguette slices lightly with olive oil.
- Bake the baguette slices for 8 to 10 minutes, or until lightly golden and crisp around the edges.
- While the crostini bake, place the goat cheese, honey, thyme, lemon zest, black pepper, and sea salt in a small mixing bowl.
- Stir the goat cheese mixture until fully combined and smooth.
- Remove the crostini from the oven and let them rest for 5 minutes to cool slightly.
- Spoon or spread about 1 tablespoon of the goat cheese mixture onto each crostini.
- Sprinkle the tops with toasted chopped walnuts if using.
- Transfer the goat cheese crostini to a serving platter and serve warm or at room temperature.
Notes
For best results, slice the baguette on a slight diagonal for larger, prettier pieces, and avoid over-toasting so the centers stay slightly tender while the edges crisp. Bring goat cheese to room temperature before mixing so it spreads easily and doesn’t tear the bread. You can toast the baguette slices a few hours ahead and top them just before serving to keep them from getting soggy. Adjust honey and salt to taste depending on how tangy your goat cheese is, and feel free to swap in herbs like rosemary or chives. If making for a crowd, double the recipe and keep finished crostini on a room‑temperature platter rather than in the fridge, which can firm up the cheese too much.
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