Tomato-Basil and Goat Cheese Crostini

January 21st, 2013

Today I am posting a recipe from my DIL Kristen.  She made similar crostini for us over the holidays.   She changed the recipe a little since Christmas and likes this version even better.  What is so unique about these crostini is the creamy consistency of the goat cheese spread and the freshness of the tomato and basil garnish.  I thought they would make a great appetizer for a Super Bowl party or for any party for that matter.

Kristen is very dear to me.  She and I have much in common.  She loves to cook and she is very good at it.   But she is also a savvy business woman who runs a very successful online stationery boutique specializing in unique wedding invitations called The Green Kangaroo.  The name of her business came from the title of the book The One in the Middle is the Green Kangaroo by Judy Blume.  It is a story of a middle child  (which Kristen is) trying to be unique and special. She is both of these in spades.

When she emailed me this recipe and the accompanying pictures, I knew I wanted to share it with you.  I have never had a bad meal from her kitchen.   Thank you Kristen!

I am linking this recipe to Tailgating Time -Super Bowl at Seaside Simplicity.  There are lots of great recipes for your Super Bowl party on this post.

 

TOMATO-BASIL AND GOAT CHEESE CROSTINIS  (Kristen Klett)

  • 1 Baguette
  • 1 4 oz. log of Goat Cheese such as Montchevre or Il de France
  • 1/4 cup of skim milk
  • 3-4 Roma Tomatoes
  • 1 clove of garlic
  • 1 tablespoon of fresh basil
  • Salt and Pepper to taste
Slice the baguette on the bias and place pieces on a cookie sheet.  Toast in the oven at 450 degrees until lightly brown.
In a bowl, combine the goat cheese and milk.  Use a spoon to mash/stir and work the goat cheese and milk into a smooth paste.
Slice roma tomatoes (and deseed if preferred).  Use a food processor, chopper, or immersion blender to briefly pulse the tomatoes, garlic and basil into a relish-like consistency.  Add salt and pepper to taste.
Next, pour the tomato relish into a fine mesh sieve.  Gently shake it until most of the visible, separate moisture has drained out.  The tomato relish will form somewhat of a ball.  This is good!  If you don’t have a sieve, use multiple layers of paper towels and pour the tomato relish onto the paper towels to absorb the moisture.  You don’t want soggy crostinis!
Assemble your Crostinis – spread a liberal amount of goat cheese onto the toasted side of each crostini.  Spoon tomato relish on top of the goat cheese and present on a platter.  These would also be delicious with a drizzle of balsamic vinegar!  I’ve even considered assembling a small salad on top of the goat cheese.  You could do goat cheese, micro greens, tomato-basil relish, & vinaigrette.  The possibilities are endless!
This appetizer should take about 20 minutes or less to make and your guests will be asking for more!

11 responses to “Tomato-Basil and Goat Cheese Crostini”

  1. Penny says:
    January 21, 2013 at 4:38 pm

    That sounds great! I would not have thought about thinning the goat cheese. What a great idea!
    Hugs,
    Penny

  2. bellini says:
    January 21, 2013 at 5:15 pm

    It is special to have a good relationship with your in-laws, especially if you can share the same joys from life.

  3. Lyla Fox says:
    January 21, 2013 at 7:51 pm

    Penny and Kristen, we’re still here in AZ and have to go to a friend’s for dinner this week. You’ve just supplied the appetizer. Thanks so much. Looks delicious.

  4. Jane says:
    January 22, 2013 at 10:30 am

    This looks heavenly! I have always loved goat cheese and now my daughters are discovering and loving it as well. An immersion blender is top on my wish list. Have to try this!

    XO,
    Jane

  5. kwklett says:
    January 22, 2013 at 11:58 am

    I love you so much, Penny! Thank you for loving me back and saying such nice things about me! Our family (kids included) devours these crostinis every time we make them! I hope your readers enjoy them just as much!

    Miss you!

  6. Cathy at Wives with Knives says:
    January 22, 2013 at 12:36 pm

    How wonderful to have such a special relationship with your DIL. Her crostini recipe looks delicious. This is something I would serve with a salad and make a dinner out of it. Yum.

  7. Karen says:
    January 22, 2013 at 4:47 pm

    Delicious… they’d be great with homegrown tomatoes, too 🙂

  8. Martha MM says:
    January 24, 2013 at 6:45 pm

    These do sound really wonderful! I have a bag of assorted homegrown tomatoes my friend just gave me at work today. I think this will go on my menu for this weekend! Don’t think I can wait until the super bowl to try it! Thanks for linking it up to Tailgating Time! 🙂

  9. Lyla Fox says:
    January 25, 2013 at 12:29 pm

    Penny, I’m using it tonight but is that 1 (14 oz) log of goat cheese or 14 oz log of goat cheese. it makes sense that it’s the latter, but I wanted to check.

  10. Lyla Fox says:
    January 26, 2013 at 10:16 pm

    These were such a hit! I took them as a hostess gift along with some great sea salt and olive oil from Trader Joe’s. Everyone at the dinner said how light and tasty they were. (I used a baguette of garlic/basil bread–perfect.) Thanks so much.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.