Goat Cheese Crostini with Garlic & Rosemary Marinated Sun-dried Tomatoes

This is just one of those dishes that, for me, is quintessential Christmas. Every year for as long as I can remember my mom served a log of goats cheese topped with rosemary, garlic and sun-dried tomatoes and served with fresh baked crostini bread. Even as a kid I loved it and looked forward to having it every December. And now you can too! This is such a simple and quick recipe the packs a big punch of flavor. Bonus, it can be made ahead of time and quickly assembled the day of. Perfect for the holiday season!

If you don’t have baguettes the spread goes really beautifully on crackers. The key here is to give the flavors some time to really meld together. You also want to focus on using quality ingredients as it really does make a difference. Give these a try and let me know what you think!

Goat Cheese Crostini with Garlic & Rosemary Marinated Sun-dried Tomatoes

Goat Cheese Crostini with Garlic & Rosemary Marinated Sun-dried Tomatoes

This simple appetizer packs a powerful punch of flavor and can easily be made ahead of time for quick assembly when you need it. Perfect for the holidays!

Recipe by The Jam Jar Kitchen
5 from 24 votes
Course: Appetizers and Lite Bites, Feed a Crowd, Holiday, Snacks, VegetarianCuisine: AmericanDifficulty: Easy
Prep time


Cooking time


Marinating Time




  • 8 oz sun-dried tomatoes in olive oil

  • 2 tbsp fresh rosemary, finely chopped

  • 6-10 cloves garlic, minced

  • 1/2 cup olive oil, good quality

  • pinch of salt & pepper

  • 10.5 oz log of goat cheese

  • 2 baguettes

  • olive oil


  • For the marinated sun-dried tomatoes
  • Drain the sun-dried tomatoes and the rinse the oil off with water. Pour onto a paper towel lined plate and set aside.
  • Combine rosemary and minced garlic in a bowl with 1/2 cup olive oil.
  • Place sun-dried tomatoes on a cutting board and finely chop into small pieces. Pour into the bowl with garlic, rosemary and olive oil and season with a pinch of salt and pepper.
  • If serving immediately, set aside and allow to marinate for at least 1 hour before serving.

    *If making ahead, cover the bowl and put it in the fridge to marinate for a few hours to overnight. Take out of the fridge at least 30 minutes before serving to let it come closer to room temperature.
  • Make the Crostini
  • Preheat the oven to 350 degrees F.
  • Slice baguettes on the diagonal to about 1/2 inch thickness. Arrange on a baking sheet and use a pastry brush to brush a little bit of olive oil on the top of each slice. Sprinkle with a small pinch of sea salt.
  • Bake for 6-8 minutes until golden brown and crisp but not hard. Remove from the oven and allow to cool.
  • Take the goat cheese out of the fridge and place it on a serving platter. Spoon the marinated sun-dried tomatoes over the top and around the sides. Arrange the crostinis on the platter and serve. Enjoy!

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  1. You got me at goat cheese. Appetizers some times we have them as dinner so this is perfect for wine pairings too.

  2. Beautiful presentation and wonderful flavors. This is a keeper!

  3. So many great flavors here! Yum!!

  4. What a classic combination! I love a good crostini with goat cheese, and have one I’m making this year with cranberry sauce and a spicy Moroccan condiment called Chermoula. Yours looks fantastic as well – love the addition of rosemary.

  5. I’m making this! Yumm! Thanks!

  6. Love this recipe! The sun-dried tomato blends beautifully with goat cheese and this makes a quick and delicious appetizer

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