Baked Goat Cheese Crostini

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logs (4 oz each) goat cheese, cut into 1/2-inch slices*
cup coarsely chopped dried figs
cup capers or pitted green olives, plus 1 teaspoon of juice from jar
tablespoons drained chopped roasted red bell peppers
cup olive oil
tablespoons red wine vinegar
cloves garlic, finely chopped
2 1/2
teaspoons dried oregano leaves
teaspoon packed brown sugar
can (11 oz) Pillsbury™ refrigerated crusty French loaf


  1. 1 In ungreased 8-inch square baking dish, place goat cheese rounds, figs, capers with juice and roasted peppers; set aside.
  2. 2 In medium bowl, beat olive oil, vinegar, garlic, oregano and brown sugar with whisk. Pour over goat cheese. Cover and refrigerate at least 1 hour but no longer than 3 days.
  3. 3 Heat oven to 350°F. Spray large cookie sheet with cooking spray, or line with cooking parchment paper. Place loaf of dough, seam side down, on cookie sheet. Using sharp or serrated knife, cut 6 diagonal slashes (1/2 inch deep) on top.
  4. 4 Using pastry brush, generously brush seasoned oil from baking dish over loaf (being careful not to move cheese). Bake loaf 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 20 minutes. Cut ends off cooled loaf; cut loaf into 24 slices, about 1/2 inch thick; arrange slices on same cookie sheet.
  5. 5 Increase oven temperature to 425°F. Bake cheese uncovered 10 to 12 minutes or until cheese is softened and lightly browned. Cool 10 minutes.
  6. 6 Turn off oven. Place bread slices in oven to toast slightly while oven is still hot. Serve with cheese. Use remaining oil for dipping, if desired.




Nutrition Information

Recipe Step Photos

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