Goat Cheese-Pesto Crostini Recipe

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Goat Cheese-Pesto Crostini Recipe

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Guests will think you fussed over these elegant appetizers—but the recipe conveniently calls for jarred pesto.—Cindie Haras, Boca Raton, Florida
Recommended: 36 Ways to Love Toast
MAKES:
24 servings
TOTAL TIME:
Prep/Total TIme: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep/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.
Originally published as Goat Cheese-Pesto Crostini in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p28

Nutritional Facts

1 each: 137 calories, 9g fat (2g saturated fat), 7mg cholesterol, 189mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 4g protein.

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  • 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
  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

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