Goat Cheese Crostini

Pierre-Auguste Renoir's "The Rower's Lunch"

Pierre-Auguste Renoir’s “The Rower’s Lunch”

I love Sundays for so many reasons – you can take the time to kick back and read a book, watch a mindless movie, relax with loved ones, play in the garden…Because it’s a day of “rest” for most, it’s also a wonderful day to share a leisurely family meal.

When I was growing up, Sunday dinners were always a time to reconnect, share and have some great conversations. I continue this tradition today with my family.

This past Sunday, I wanted to make a special appetizer to savour before the Sunday meal. I found some ingredients in the frig…and the result, simply divine (or shall I say, delicious!)

Goat Cheese Crostini
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 6
  • 1 French Baguette
  • 2 large eggs
  • ½ c. milk
  • 1 - 5-8 oz log of creamy fresh Chèvre goat cheese
  • 1 box of large fresh basil leaves (at least 24 leaves)
  • 3 c. freshly shredded Romano (and/or Italian blend) of cheese
  • 6-8 Roma tomatoes (depending upon their size)
  • olive oil
  • black pepper
  1. Slice French baguette into ¾” slices (approx. 24 slices).
  2. Slice Roma tomatoes into thin, but firm slices.
  3. In a bowl, combine eggs and milk and beat together.
  4. On the stove top, a tablespoon or so of olive oil in a skillet.
  5. One at a time, using a fork, dip the French bread into the milk and egg mixture, then into the cheese mixture (coating both sides of the bread with cheese).
  6. Place cheese coated bread into the skillet and cook on both sides until golden brown. Remove and place on a plate.
  7. Cook up all the bread in this fashion.
  8. Spread a generous portion of goat cheese over the cheese bread.
  9. Place one fresh basil leaf over the goat cheese and top with a slice of Roma tomato. If you'd like, sprinkle a little black pepper on top.
  10. This recipe is delicious when served warm. However, you can pre-prepare the cheese bread the day of your party. Then, just before you are getting ready to serve the appetizer, you can warm the cheese bread in a skillet (do not microwave or the bread will get mushy) and immediately top with goat cheese, basil and tomato. (Tomatoes can be either warm or cold. I happen to like the taste of the warm bread, with the cool tomato). Et voilà! You are ready to serve. This recipe is also great for a weekend brunch along with your favorite egg, omelette or Quiche dish.

©2010 – Maryann Ridini Spencer

Cheese Crostini with Goat Cheese, Fresh Basil & Roma Tomato


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