Whipped Goat Cheese Crostini Recipe
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Easy, Goddess whipped goat cheese crostini appetizers with fresh herbs!
Let’s talk about one of my favorite subjects:
How to make crostini and bruschetta talk!
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 finally all agree on that right ? Forever and ever, Amen !
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 spread for open faced tomato sandwiches, as centerpiece on an Antipasto platter or serve with your favorite tomato soup.
You will need a small food processor to make this magic happen. That little machine is Everything! If I could only hold on to one little kitchen gadget, my mini food processor would be it! (<–amazon links)
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 😉
Goat Cheese Crostini Ideas
- Topped with Shaved Roasted Beets
- Fresh Figs and Honey
- Lemon Zest and Fresh Basil
- Kalamata Tapenade
- Caramelized Onions
- Marinated Roasted Peppers
- Fig Jam
- Heirloom Cherry Tomatoes
- Prosciutto, Honey and Fig Jam
- Slow Roasted Balsamic Tomatoes
- Blood Orange and Black Pepper Marmalade
- Sauteed Wild Mushrooms
Whipped Goat Cheese Crostini Recipe
- 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.
I would really like to dive into that bowl of herbed goat cheese with a spoon! Plus, the heavenly grilled bread, my favorite. These are just so perfect for spring and summertime entertaining. (And, oh my gosh, mini goats are too cute!)
I’m dying over these. They look super simple but SO good! Cheese and carbs, yum yum yum! 🙂
sriousely, 10 minutes is all you need to get this on the table !
These crostini are beautiful! I love the thyme and chives together – yum! This would be perfect for a Mothers Day appetizer, or just any spring or summer party coming up! Pinned! (And P.S. How freakin amazing would it be to have a baby goat?!)
Right ? How do I get my husband on board with the baby goat ? I hear they love to jump on cars, not a good thing lol But that goat cheese tough oh man, maybe it would be worth it teeheehee