Friday, August 2, 2013

Herb Crusted Goat Cheese with Roasted Tomato Crostini



I find one of the challenges of hosting any get-together where food is involved is being able to balance socializing with food preparations.  I absolutely LOVE making good food for people–  I actually like to go out of my way when it comes to food.  And as any good Southern woman– I make twice the amount of food we will need.  I can't have anyone skimping on portions on my account.  But I also really enjoy getting to hang out with my guests!  


This goat cheese recipe is perfect for parties– it is simple and easy to put together and every single bit of the work can be done ahead of time.  I made this for a blogger meet-up last week and I decided to include 2 flavors of goat cheese, herb crusted and pistachio crusted to add some variety to the mix.  The crispy baguettes topped with creamy goat cheese and finished off with some slow roasted cherry tomatoes– it's a scrumptious bite! 



Herb Crusted Goat Cheese 

1- 11 oz goat cheese log
1 Tbsp fresh thyme
1 Tbsp fresh rosemary, chopped
1 Tbsp fresh parsley, chopped
1 Tbsp olive oil

Unwrap the goat cheese and place on a plate or cutting board.  Drizzle olive oil on top and roll to coat.  Combine the herbs in a bowl and place them on a dry flat surface.  Roll the goat cheese over the herbs until well coated (you may need to use your hands to help coat it.  Spread a large piece of plastic wrap on the counter and wrap the goat cheese and refrigerate until you are ready to use.

Pistachio variation- follow the same instructions as above but do not use olive oil or herbs and roll the goat cheese in chopped pistachios. 

Roasted Tomatoes

1 lb cherry tomatoes, halved
2 Tbsp olive oil
1 tsp salt
1 tsp ground pepper

Preheat oven to 250 degrees.  Place the tomatoes cut side up on a large cookie sheet.  Brush the tops with olive oil and sprinkle the salt and pepper evenly over the tomatoes.  Roast in the oven for 2-3 hours or until the tomatoes are shriveling and shrinking but are still moist.  Remove from oven, cool and refrigerate until you use.

Serve with toasted baguettes.  

Printable Recipe

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