I love having people over, seriously it feeds my soul, but sometimes it can get pretty overwhelming getting an entire menu together. This little appetizer (or side dish) is SO easy and can be made ahead of time or in the matter of 10 minutes if you have an unexpected drop-in. I recommend letting your cheeses come to room temperature, but if you’re in a rush you’ll just need to use a little more “elbow grease”. Here it is folks… Entertaining made easy with baked crostini with sun dried tomato, goat cheese, and mascarpone!

 

You will need:

FOR THE CROSTINI

1 french baguette (cut into 1/4 inch slices)

Olive Oil

Salt

Pepper

1-2 Tbs chopped fresh herbs for garnish (I used basil because I had it on hand)

  

FOR THE SPREAD

1/3  cup Goat cheese (at room temperature)

1/4 cup Mascarpone cheese (at room temperature)

1 Tbs chopped sun dried tomatoes stored in olive oil (plus some for garnish)

1/2 Tbs of the oil the sun dried tomatoes are stored in

  

To make your crostini- preheat your oven to 450 F. Slice your baguette and arrange on a baking sheet; a serrated knife will give you the most success in getting a clean, even slice. I try to get as many on one sheet as I can. Using a pastry brush, spread a little bit of olive oil on to each of the crostini; sprinkle with salt and pepper and get into your oven. Bake until golden brown, about 10 minutes. Be sure to check on these puppies, as ovens (and bread) may vary, resulting in a different cooking time. Remove from oven and let cool. Store in an air tight container until ready to serve. When ready to serve- sprinkle fresh herbs on top for color.

 

Now, to make your life easier AND for a smooth consistency you’ll want your ingredients at room temperature, this helps the cheeses to be more pliable and easy to mix together.

 

In a medium sized mixing bowl combine your cheeses, oil, and chopped sun dried tomatoes. Fold together until a homogeneous mixture is achieved. Transfer to a serving dish. If you are not planning on entertaining until the next day or later that evening you can refrigerate, but be sure to take out about 30 min or so before your company arrives so that the spread is…. well, spreadable! The spread will last in the fridge for at least a week. And don’t be afraid to use the leftovers on other things like bagels at breakfast or sandwiches for lunch! Enjoy!

 

 

BAKED CROSTINI WITH SUN DRIED TOMATO, GOAT CHEESE, & MASCARPONE
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Ingredients
  1. FOR THE CROSTINI
  2. 1 french baguette (cut into 1/4 inch slices)
  3. Olive Oil
  4. Salt
  5. Pepper
  6. 1-2 Tbs chopped fresh herbs for garnish (I used basil because I had it on hand)
  7. FOR THE SPREAD
  8. 1/3 cup Goat cheese (at room temperature)
  9. 1/4 cup Mascarpone cheese (at room temperature)
  10. 1 Tbs chopped sun dried tomatoes stored in olive oil (plus some for garnish)
  11. 1/2 Tbs of the oil the sun dried tomatoes are stored in
Instructions
  1. To make your crostini- preheat your oven to 450 F. Slice your baguette and arrange on a baking sheet; a serrated knife will give you the most success in getting a clean, even slice. I try to get as many on one sheet as I can. Using a pastry brush, spread a little bit of olive oil on to each of the crostini; sprinkle with salt and pepper and get into your oven. Bake until golden brown, about 10 minutes. Be sure to check on these puppies, as ovens (and bread) may vary, resulting in a different cooking time. Remove from oven and let cool. Store in an air tight container until ready to serve. When ready to serve- sprinkle fresh herbs on top for color.
  2. Now, to make your life easier AND for a smooth consistency you'll want your ingredients at room temperature, this helps the cheeses to be more pliable and easy to mix together.
  3. In a medium sized mixing bowl combine your cheeses, oil, and chopped sun dried tomatoes. Fold together until a homogeneous mixture is achieved. Transfer to a serving dish. If you are not planning on entertaining until the next day or later that evening you can refrigerate, but be sure to take out about 30 min or so before your company arrives so that the spread is.... well, spreadable! The spread will last in the fridge for at least a week. Enjoy!
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