Crostini with Warm Goat Cheese and Tapenade

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Crostini–olive oil and garlic rubbed toasts–are still popular party food. Serve the toasts with a little warm goat cheese schmear and a mound of olive/tomato/caper tapenade on top. The scent the garlic tomatoes make while roasting is almost the best part! Make the tomatoes the night before you want to serve this appetizer.

Makes 24 or more servings

Crostini & Schmeer Ingredients

  • 1 day-old baguette 18-inches long or longer
  • Fresh cracked pepper and sea salt
  • 1 clove of garlic, peeled and cut in half
  • 8-oz log of goat cheese

Roasted Tomatoes and Tapenade Ingredients

  • 3 cloves garlic, finely minced
  • 1 pint cherry tomatoes, halved
  • 2 Tbsp olive oil
  • 2 cups pitted nicoise, black Greek or kalamata olives, rinsed
  • 1 Tbsp tiny capers, drained and rinsed
  • 2 tsp thyme, minced
  • 2 Tbsp flat leaf Italian parsley, minced
  • 2 tsp fresh oregano, minced
  • 2 Tbsp olive oil
  • 1 tsp anchovy paste
  • Fresh snipped basil for garnish


  1. Roast tomatoes: Spread a cookie sheet with parchment. Cover with sliced tomatoes. sprinkle with minced garlic. Drizzle with olive oil. Roast in oven at 300 for 2 hours.
  2. Make crostini: thinly slice baguette. Place baguette slices on a parchment-lined cookie sheet. Rub each with halved garlic clove; brush with olive oil and sprinkle with salt and pepper. toast at 350 for 1/2 hour until browned and crisp. Remove from oven and set aside, leaving toasts on parchment-lined cookie sheet.
  3. Make tapanade: In a food processor, pulse tomatoes. Add olives and pulse. Add capers, anchovy paste and pulse while pouring oil into feed tube. Mix in herbs.
  4. Assemble: Spread each crostini with smear of goat cheese. Toast in 350 oven until goat cheese melts a little. Remove from oven. Top with spoonful of tapenade. Sprinkle with fresh snipped basil.

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