Otherwise known as pesto goat cheese with fresh tomatoes on….crostini.
I thought the latter was a little long.
Few things scream summer like garden-fresh tomatoes and flavorful pesto.
And few things taste as good as summer tomatoes and pesto made from a fresh bunch of basil. Or you know, pesto from a jar – sometimes convenience rules.
It is the combination that never gets old: basil, tomato and bread. Cheese never hurts.
This summer appetizer is great because it can be made ahead of time and then just compiled when you are ready for it. If you are short on time you can always buy pre-made crostini or use melba toasts.
And I totally used jarred pesto – I just didn’t tell.Print
- 8 oz. goat cheese
- 8 oz. cream cheese
- 4–5 Tbsp. pesto
- 2 cups chopped tomatoes
- 1 baguette
- olive oil
- salt & pepper
- Prepare crostini: thinly slice bread, brush with olive oil and broil or grill until golden brown.
- Let goat cheese and cream cheese soften in bowl. Stir to combine until smooth. Stir in pesto.
- Spread mixture on plate or platter and layer chopped tomato on top of cheese mixture.
- Drizzle with olive oil and season with salt & pepper.
- Serve with crostini.