Goat Cheese-Pesto Crostini Recipe

Be the first to add a review
Publisher Photo
Guests will think you fussed over these elegant appetizers—but the recipe conveniently calls for jarred pesto.—Cindie Haras, Boca Raton, Florida
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES:24 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total TIme: 25 min.
MAKES: 24 servings


  • 6 tablespoons olive oil
  • 6 tablespoons prepared pesto
  • 3 tablespoons grated Parmesan cheese
  • 1 French bread baguette (10-1/2 ounces), cut into 24 slices
  • 8 bacon strips, diced
  • 1 package (4 ounces) herbed goat cheese
  • 1/2 cup fresh arugula or baby spinach, finely chopped
  • 3 tablespoons pine nuts, toasted

Nutritional Facts

1 appetizer equals 137 calories, 9 g fat (2 g saturated fat), 7 mg cholesterol, 189 mg sodium, 10 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a small bowl, combine the oil, pesto and Parmesan cheese. Place bread slices on an ungreased baking sheet; brush with pesto mixture. Broil 3-4 in. from the heat for 3-4 minutes or until edges are lightly browned.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain.
  3. Combine goat cheese and arugula; spread over bread. Sprinkle with bacon and pine nuts. Yield: 2 dozen.
Originally published as Goat Cheese-Pesto Crostini in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p28

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Goat Cheese-Pesto Crostini

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image