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!
Prep Time 7 minutes mins
Cook Time 8 minutes mins
Resting and Marinating Time 1 hour hr 15 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Condiment, Dip, Snack
Cuisine American
- 8 oz jar sundried tomatoes in olive oil
- 2 tbsp 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
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.
Keyword Christmas, Goat Cheese, Holiday, Sun dried Tomato