Baked Goat Cheese Crostini

Party time! Pair crusty bread with melty cheese and a special combo for a delightful appetizer.

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  • prep time 30 min
  • total time 2 hr 0 min
  • ingredients 10
  • servings 8
 

Ingredients

2
logs (4 oz each) goat cheese, cut into 1/2-inch slices*
1/2
cup coarsely chopped dried figs
1/4
cup capers or pitted green olives, plus 1 teaspoon of juice from jar
2
tablespoons drained chopped roasted red bell peppers
3/4
cup olive oil
2
tablespoons red wine vinegar
2
cloves garlic, finely chopped
2 1/2
teaspoons dried oregano leaves
1
teaspoon packed brown sugar
1
can (11 oz) Pillsbury™ refrigerated crusty French loaf

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In ungreased 8-inch square baking dish, place goat cheese rounds, figs, capers with juice and roasted peppers; set aside.
  • 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 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 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 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 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.
  • 1 In ungreased 8-inch square baking dish, place goat cheese rounds, figs, capers with juice and roasted peppers; set aside.
  • 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 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 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 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 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.

EXPERT TIPS

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Expert Tips

*Use unflavored waxed dental floss to neatly and easily slice soft cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
510mg
510%;
Total Carbohydrate
26g
26%
(Dietary Fiber
1g
1%
  Sugars
8g
8%
),
Protein
9g
9%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.