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Goat Cheese-Pesto Crostini

 Goat Cheese-Pesto Crostini
Guests will think you fussed over these elegant appetizers—but the recipe conveniently calls for jarred pesto.—Cindie Haras, Boca Raton, Florida
24 ServingsPrep/Total TIme: 25 min.

Ingredients

  • 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

Directions

  • 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.
  • Meanwhile, in a large skillet, cook bacon over medium heat until
  • crisp. Remove to paper towels to drain.
  • Combine goat cheese and arugula; spread over bread. Sprinkle with
  • bacon and pine nuts. Yield: 2 dozen.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Goat Cheese-Pesto Crostini (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.