Goddess goat cheese crostini appetizers with whipped goat cheese & herbs!
At the risk of being judged a bruschetta snob I would like to reiterate the fact that crostini or bruschetta are not toast. They are grilled pieces of bread, with a charred smoky exterior and soft interior, rubbed nicely with a garlic clove, brushed with olive oil and then topped with some goodies of your choice. I’m sure we can all agree on that right ? Forever and ever, Amen !
So let’s dive into the goodness of these goat cheese crostini!
I used my cast iron griddle to quickly charr the crostini, then I whipped up some amazing creamy goat cheese with olive oil and herbs to use as a topping. You could use it as a dip If you prefer, a centerpiece on a bruschetta bar would be lovely too.
I love my one bite goat cheese crostini just ready to go, sprinkled with some herbs and pretty blossoms. My thyme and lavender are in full bloom so that’s what I used, but basil would be a really nice touch too.
You will need a small food processor to make this magic happen, if you don’t already have one you should ( you can grab a great deal from Williams-Sonoma right now ). That little machine is Everything!
If I could only hold on to one little kitchen gadget, my mini food processor would be it, no doubt ! From this whipped goat cheese for crostini, to sauces, smoothies and dips, this machine hasn’t let me down once. I’ve had it for years, and use it all the time!
My choice of herbs for the goat cheese crostini were thyme and chives. Ohlalala, let me tell you what a magical marriage they make. Plus aren’t those blossoms pretty ?
My thyme containers look so pretty with the tiny little flowers that I almost didn’t wan to use any for my recipe. But truth be told, i’d rather be snacking on goat cheese crostini than just looking at a pretty thyme container. Who could resist ?
I have done quite a few bruschetta and crostini recipes on this blog, and can tell you with certainty there are so many more coming up. Brace yourselves ! There was a time in my life when a tray of these was my main meal and I’m not even mad about it.
I wouldn’t necessarily suggest you make these goat cheese crostini for date night, then again, I do believe 2 garlics cancel each other so why not, really …?
As I was working on this recipe, styling, photographing, stealing a bite now and then, it made me realize how much I want to have a little mini goat. And no, not just so i can make a bunch of these goat cheese crostini, but because they are so darn cute, and they also give us cashmere and I can dress them up in Christmas pajamas. I wonder how Peluci, Nala and Tesla would feel about that …? And how can I get the Batman to agree to this family addition ..? The struggle is real you guys !
Meanwhile I’ll go meditate with a tray of goat cheese crostini under the shade of my fig tree and a chilled glass of white vino ! Namaste ~ Florentina Xo’s
- 1 inch baguette sliced into 1/2 slices
- 2 cloves large garlic peeled
- 8 oz goat cheese
- 1/3 c extra Virgin olive oil
- 1/2 bunch chives
- 5 leaves thyme sprigs only
- Thyme blossoms for garnish optional
- Sea salt to taste
Add the goat cheese with 2 tablespoons of olive oil to the bowl of a mini food processor. Season with a pinch of sea salt and add the chives and thyme but reserving some for garnish. Process together until whipped, a couple of minutes.
Transfer the whipped goat cheese to the refrigerator until ready to use.
Heat up a cast iron grill pan or griddle on medium high flame.
Slice the baguette into 3/4 inch slices. Add them to the hot grill pan and cook for about 1 minute on each side until nice charred grill marks form.
Use the garlic clove and rub one side of each of the grilled slices of bread to your liking. Gently brush with some olive oil and sprinkle with sea salt.
Scoop some of the whipped goat cheese on top of each of the crostini and garnish with the reserved herbs. Serve promptly.