Goat Cheese Crostini

Goat cheese crostini is the kind of simple pleasure that gathers people around a plate. Silky, tangy goat cheese spread over warm, crunchy crostini creates a contrast that’s impossibly satisfying.

Simple steps turn humble slices of bread and creamy goat cheese into an elegant appetizer anyone can pull off. Are you ready to create a posh canape (that really couldn’t be easier)?

Ingredients

This couldn’t be more simple: crunchy toasted bread, creamy goat cheese, sweet roasted cherry tomatoes and a sprinkle of fresh thyme. Here’s everything you’ll need to make about eight crostini.

• 1 small baguette, sliced into 8 pieces about 1/2 inch thick
• 8 ounces fresh goat cheese, softened
• 12 ounces cherry tomatoes, whole
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled and halved
• 2 tablespoons fresh thyme leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

Warm, crisp baguette topped with creamy goat cheese and sweet blistered cherry tomatoes, finished with fresh thyme and a drizzle of olive oil – what more could you want?

1. Roast the cherry tomatoes: Toss the whole cherry tomatoes with about 2 tablespoons extra-virgin olive oil, 1/4 teaspoon of the sea salt, 1/4 teaspoon freshly ground black pepper and half the thyme leaves, spread them in a single layer on a baking sheet and roast at 400°F (200°C) for 20–25 minutes until they burst and wrinkle.
2. Slice and toast the baguette: Cut the baguette into eight 1/2-inch slices, brush both sides lightly with about 1 tablespoon extra-virgin olive oil and toast them in the oven or under the broiler until golden and crisp, about 5–7 minutes.
3. Rub the toasts with garlic: While the toasts are still warm, rub each slice with the cut side of the peeled garlic clove so the bread picks up a gentle garlic note without overpowering the cheese.
4. Make the goat cheese creamy: Put the softened goat cheese in a bowl and stir with a fork until smooth, seasoning with a small pinch of the remaining sea salt and a little freshly ground black pepper to taste.
5. Assemble the crostini: Spread a generous layer of the creamed goat cheese on each toast, top with two or three roasted tomatoes and a spoonful of their pan juices, then scatter the remaining fresh thyme leaves over the top and finish with a light drizzle of olive oil.
6. Serve warm or at room temperature: Arrange the crostini on a platter and serve right away so the tomatoes are silky and the goat cheese remains creamy, or let them sit a few minutes if you prefer slightly cooler bites.

Tweaks and Additions

A few small swaps or add-ons will take these crostini from lovely to memorable—pick one or two depending on what you have in the kitchen and how you’re feeling. Here are eight simple, friendly tweaks to try.

• Swap goat cheese for burrata: Tear fresh burrata over the toasts so the creamy center mingles with the warm tomatoes for extra indulgence and silkiness.
• Add a balsamic reduction: Drizzle a little thick balsamic glaze or aged balsamic over the crostini for a sweet-tangy lift that brightens the tomatoes.
• Stir lemon zest into the cheese: Fold a teaspoon of finely grated lemon zest into the creamed goat cheese to add a fresh, citrusy pop that cuts through the richness.
• Scatter chopped fresh basil instead of thyme: Use torn basil leaves for a peppery, aromatic lift that pairs beautifully with tomato and cheese.
• Finish with a honey drizzle: A light drizzle of honey or honey-thyme syrup brings a gentle sweetness that balances the tomato’s acidity—trust me, it’s lovely.
• Add a touch of heat: Sprinkle a few Calabrian chili flakes or a quick drizzle of chili oil for a warm, gentle spice that won’t overpower the other flavors.
• Fold in crushed toasted nuts: Scatter toasted pine nuts or chopped pistachios on top for crunch and a nutty contrast to the creamy cheese.
• Swap the garlic rub for garlic confit: Spread a small spoonful of silky garlic confit on each toast for mellow, sweet garlic flavor without the bite of raw garlic.