Goat Cheese Pesto and Roasted Tomato Crostini

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

60 g

Basil Pesto

115 g

Goat Cheese

30 mL

Heavy Cream

225 g

Roasted Tomatoes

I used Divina®

1

Lemon , freshly squeezed

1 Tbsp juice per 4 servings

to taste

Salt

to taste

Ground Black Pepper

120 mL

Balsamic Vinegar

1

Baguette

30 mL

Extra-Virgin Olive Oil

Cooking Instructions

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Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Slice the Baguette (1) into rounds. Brush the bread slices with Extra-Virgin Olive Oil (30 mL) .

Step 3

Place in the preheated oven and bake for 10 minutes, or until golden.

Step 4

In a small bowl, mash the Goat Cheese (115 g) with a fork.

Step 5

Stir in the Basil Pesto (60 g) and Heavy Cream (30 mL) . Whip with the fork until smooth and creamy. Adjust seasonings to taste.

Step 6

Roughly chop the Roasted Tomatoes (225 g) and place them in a small bowl. Stir in the juice from Lemon (1) . Season with Salt (to taste) and Ground Black Pepper (to taste) . Set aside.

Step 7

In a small saucepan, heat the Balsamic Vinegar (120 mL) over medium heat. Bring to a low boil and reduce to a scant 1/4 cup. Set aside to cool.

Step 8

To assemble the crostini, spread a layer of creamy pesto, followed by a dollop of roasted tomatoes. Drizzle with balsamic glaze and serve immediately.

Step 9

Serve as an appetizer.