Goat Cheese Crostini with Tomato Chutney
A simple yet elegant appetizer. Good with crackers and toast too.
- 1 day old baguette
- 1 head garlic
- 1 cup olive oil
- 6 oz. chevre goat cheese softened at room temperature
- 1 T. balsamic vinegar
- 1 t. freshly chopped thyme leaves
- Belcour Tomato Chutney
- Parsley for garnish
No special equipment required.
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- Slice baguette diagonally in ¼” slices.
- Trim off the top of the head of garlic, place upside down in a pie tin or glass pie pan, and pour a little olive oil over it. Roast in the oven for 10-15 minutes or until the cloves are very soft, taking care not to burn the garlic. Squeeze out the garlic and mash with a cup of olive oil. Brush some of the garlic oil on both sides of the baguette slices and place on a parchment-lined baking sheet in the oven for 10-20 minutes, or until golden brown.
- Using a spoon, gently mix the balsamic and thyme into the goat cheese. Spread a tablespoon on each garlic crostini. Dollop a heaping teaspoon of Belcour Tomato Chutney on top of each slice. Sprinkle parsley on top and serve with cocktails.
- Chef’s note: be careful not to make this before your guests arrive as the crostini may get soggy. Alternately you may serve the chevre on the crostini and place the tomato chutney in the middle of the serving platter and allow the guests to help themselves
Note: This recipe can also make a lovely light lunch made goat cheese, tomato chutney, and toast instead of crostini.