Mama Mangia
Super Moderator
GOAT CHEESE AND TOMATO CROSTINI
Makes 16 to 24 servings.
1 baguette bread
¼ cup extra virgin olive oil
1 (16-ounce) log fresh goat cheese (see note)
½ pint grape cherry tomatoes, sliced in half
1 tube prepared basil pesto
Kosher salt and black pepper
Preheat the oven to 400 degrees.
Slice the baguette crosswise into rounds ½ inch thick. Brush each side generously with olive oil, and arrange on a baking tray. Slice the goat cheese crosswise into as many round slices as possible. Top each baguette slice with a piece of goat cheese and two tomato halves. Garnish with a few drops of basil pesto and a sprinkling of salt and pepper, and slide the tray into the oven. Cook until the edges of the bread are lightly colored and the cheese is soft and warm. Serve warm.
Makes 16 to 24 servings.
1 baguette bread
¼ cup extra virgin olive oil
1 (16-ounce) log fresh goat cheese (see note)
½ pint grape cherry tomatoes, sliced in half
1 tube prepared basil pesto
Kosher salt and black pepper
Preheat the oven to 400 degrees.
Slice the baguette crosswise into rounds ½ inch thick. Brush each side generously with olive oil, and arrange on a baking tray. Slice the goat cheese crosswise into as many round slices as possible. Top each baguette slice with a piece of goat cheese and two tomato halves. Garnish with a few drops of basil pesto and a sprinkling of salt and pepper, and slide the tray into the oven. Cook until the edges of the bread are lightly colored and the cheese is soft and warm. Serve warm.