This Sundried Tomato and Goat Cheese Crostini is what I considered my kind of appetizer. It taste really good, one piece will not be enough.

Are you looking for easy, simple and delicious appetizer? You just got lucky because I have the perfect one for you. Trust me, this one is a keeper. Once  you tried it, you will know why I highly recommend this Sundried Tomato Crostini, this is hands down delicious in every bite. The good news is that this is one super easy recipe to make and it is very much flexible to changes and adjustment. I used a tomato pesto as base spread, but you can also green pesto like Spinach Pesto or Basil Pesto. You can even change the toppings to match your preference, but I strongly recommend that you try the tomato pesto to make this appetizer.

Spinach Pesto Variation

Not feeling the Tomato Pesto?  Spinach Pesto is another option that you can use for this appetizer, it is the same procedure and I have a separate post on how to make Spinach Pesto and a Tip on How to Keep Homemade Pesto Beautifully Green

The combination of the ingredients of this recipe is what makes it great, they totally work well together. I would say a perfect combination. The base spread as I mentioned above is Sundried Tomato Pesto topped with soft and creamy goat cheese. Although you could use other cheese like mozzarella, using goat cheese gave a more creamy taste, it doesn’t melt as much as mozarella but in terms of taste this cheese is a better choice for this. The addition of cherry tomato and kalamata olives also gave a nice additional  texture and taste, and the chopped basil as garnish gave a nice hint of freshness to the overall taste. It easy, it’s simple, its delicious. What else could you ask for in an appetizer? Give it a try and let me know how you like it. Now, let me show you how I made this. let’s get started!

Ingredients:

Pesto Ingredients:

• 4 oz Sun-Dried Tomato
• 2 cloves Garlic 
• 1/2 cup fresh Basil
• 1/4 cup Parmesan Cheese 
• 1/2 cup Olive Oil
• 1/2 teaspoon Salt
• 1/8 teaspoon Black Pepper 
• 1 teaspoon Chili Flakes
• 1 tablespoon sun-dried tomato oil
• Bread (any crusted bread like Baguette/French Bread etc. I used small baguette) – sliced

Crostini Toppings:

• 3 pieces Cherry Tomato – cut half or quarter
• 1/2 cup Goat Cheese
• 4 pieces Kalamata Olive – sliced
• 2 tbsp fresh Basil – chopped

Note: The measurement is based on small baguette, adjust as necessary if using a bigger bread.

Instructions:

Make the Sundried Tomato Pesto: Transfer all ingredients (except sundried tomato oil) in a food processor or food chopper. Process until consistency is thick. Transfer in a container/bottle and pour 1 tbsp of sundried tomato oil on top.

Makes about  1 cup

To Make the Crostini:

Cut bread into desired thickness. Spread Sundried Tomato Pesto on each bread slices. Top with goat cheese. Toast until cheese is soft and the bread is nicely toasted. Top with cherry tomato and kalamata olives. Garnish with chopped basil.

Serving depends on the size of bread used. I used a demi (small) baguette and I was able to make about 12 small pieces.

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Other Appetizer Ideas:

• Meat Free Monday: Mushroom and Cheese Hand Pie
• Puff Pastry Jalapeño and Cheese Bites
• BBQ Pulled Chicken Puff Pastry Bites, Easy Holiday Appetizer
• Baked Garlic Parmesan Puffs
• Make-Ahead Appetizer: Mini Pigs in a Blanket
• Ham and Cheese Puff Pastry Melt
• Mini Chocolate Puff Pastry Croissant
• Pigs in a Blanket
• Roasted Veggie Tortilla Pinwheel
• Spinach and Cheese Puff
• Margherita Puff Pastry Bites

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