I’ve always loved collecting celebrity cookbooks, and for every holiday, I’d pick a new appetizer to surprise my family. A few years ago, I tried this Crostini with Sun-Dried Tomatoes and Goat Cheese from Giada De Laurentiis. It was an instant hit. Now, my family doesn’t even ask what I’m bringing—they just say, “You’re bringing that tomato and goat cheese thing!” This simple dish reminds me how food can turn into tradition and bring everyone together, year after year.
GOAT CHEESE CROSTINI
• 1 baguette(cut into 3/4 inch slices)
• 1/4 cup olive oil
• Salt
• Black pepper(freshly ground)
• 5 oz goat cheese(room temp)
• 4 oz cream cheese(room temp)
• 2 tsp fresh thyme leaves(chopped)
SERVES
4-6 People
SUN-DRIED TOMATO SPREAD
• One 8 oz jar sun-dried tomatoes(packed in oil, drained and chopped, oil saved for later)
• 1 tbsp olive oil
• 1/2 medium onion(thinly sliced)
• 1 clove garlic(minced)
• 2 tbsp sugar
• 1/4 cup red wine vinegar
• 1 cup water
• 1/2 cup broth(chicken or vegetable)
• 1 tsp fresh thyme leaves(chopped)
• 1/2 tsp salt
• 1/2 tsp black pepper(freshly ground)
01
SUN-DRIED TOMATO SPREAD
01 Place a medium saucepan over medium heat. Add the chopped sun-dried tomatoes, 1 tbsp of the reserved sun-dried tomato oil, olive oil, onion, and garlic.
02 Stir and cook until the onions are soft and beginning to brown at the edges, about 5-7 minutes.
03 Add the sugar, vinegar, water, broth, thyme, salt, and pepper. Bring the liquid to a boil, reduce the heat, and simmer, covered, for 30 minutes.
04 Remove the cover and continue simmering until most of the liquid is reduced and the mixture is the consistency of jam, about 5-10 more minutes. Remove from the heat and set aside.
Note: If you double the recipe, don't increase the water, broth, or vinegar.
02
GOAT CHEESE CROSTINI
01 Preheat the oven to 400 degrees. Line a baking sheet with foil.
02 Place the baguette slices on the baking sheet. Using a pastry brush, lightly coat the baguette slices with oil. Sprinkle with salt and pepper. Bake until lightly toasted, about 8 minutes.
03 Whip cream cheese, goat cheese, and thyme together in a food processor.
03
ASSEMBLY
Spread the sun-dried tomatoes on the crostini then top with goat cheese. I like to use a pastry bag to pipe on the goat cheese. You can prepare several days ahead and refrigerate. Just let the dish come to room temperature before you assemble.