Goat Cheese Crostini with Garlic & Rosemary Marinated Sun-dried Tomatoes
This simple appetizer recipe packs a powerful punch of flavor and can easily be made ahead of time for quick assembly the day of. Perfect for the holiday!
Ingredients
- 8 oz jar sundried tomatoes in olive oil
- 2 tablespoon fresh rosemary, finely chopped
- 6-10 cloves garlic, minced
- ½ cup olive oil, good quality
- pinch of salt & pepper
- 1 10.5 oz log of goat cheese
- 2 baguettes
- olive oil
Instructions
Marinate the sun dried tomatoes
- Drain the sundried tomatoes and then 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 ½ cup olive oil.
- Pour sun-dried tomatoes on a cutting board and finely chop into small pieces. Pour into the bowl with the 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 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 the baguettes on the diagnol to about ½ 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.
Serve
- Take the goat cheese out of the fridge and put 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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