This sun-dried tomato crostini recipe is always a party hit! It’s a great summer appetizer, but it can also be transitioned into the holiday season with its vibrant, festive colors. This recipe was inspired by mom and her love for entertaining. It has always been a staple at her parties, and I’ve continued her tradition by creating a version of my own!
Ingredients
- French baguette cut into slices (slice slightly at an angle, approx. 1/4 inch thick)
- 8 ounce package of cream cheese
- 4 ounce goat cheese log
- 8 ounce jar of julienne cut sun-dried tomatoes, drained of oil
- 10 to 12 basil leaves, torn or sliced into small pieces for garnish
- Olive oil
- Optional: salt, pepper, garlic powder
Directions
- Place packaged cream cheese and goat cheese on the counter so that they can soften as you toast the bread.
- Preheat oven broiler to low/medium setting.
- Line a large baking sheet with tin foil and spray with cooking oil.
- Place the slices of French bread on the lined baking sheet.
- Drizzle the bread slices with olive oil. Sprinkle with salt, pepper, and garlic powder for extra flavor (if desired).
- Place the baking sheet on the top rack of the oven and broil for just a few minutes until the slices are lightly toasted and golden. Remove from oven and let cool. *This step really depends on your broiler. It’s best to keep checking them as they toast to ensure that they don’t burn.
- In a bowl, combine the softened cream cheese and goat cheese. Continue mixing the cheeses until they are fully incorporated and spreadable.
- To assemble your crostinis, start by spreading approximately one heaping teaspoon of the cheese mixture onto each crostini.
- Press a piece of basil lief into the cheese mixture on each crostini.
- Top each crostini with 1 to 2 julienned sun-dried tomatoes.
- Transfer the crostinis to a large serving platter and enjoy!
