Marinated goat cheese crostini

  • Time cooking time: 5 minutes
  • Yield Serves: 4


    1 cup olive oil
    1 tablespoon chopped parsley
    2 teaspoons chopped thyme leaves
    1 teaspoon chopped oregano
    1 clove garlic, chopped
    sprigs whole thyme and rosemary
    4 individual goat cheese, like Crottin de Chavignol, picodon halved horizontally
    2 plum tomatoes, stemmed and chopped
    3 green onions, chopped
    8 slices crusty French bread, lightly toasted
    1 clove garlic, split in half
    ground pepper


    Heat oil in a saucepan. Do not overheat place herbs in a metal bowl. Pour oil over them. Cool completely and pour oil and herbs in a large jar with a tight-fitting lid. Add garlic and herb sprigs. Add goat cheese. Marinate 3 days in the refrigerator. Remove cheese from oil and drain. Refrigerate herb oil for other uses.

    In a small bowl, combine tomatoes, green onions and 2 tablespoons olive oil. Rub one side of toasts with cut garlic.
    Preheat broiler. Spoon tomato mixture onto the toast slices. Arrange on a baking sheet. Place one piece of cheese on each toast.
    Broil 2 minutes or until cheese starts melting.
    Serve immediately. Garnish with parsley sprigs.
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