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Crostini with Sun-Dried Tomato Tapenade and Herbed Goat Cheese

Crostini with Sun-Dried Tomato Tapenade and Herbed Goat Cheese

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  • 1 long skinny baguette sliced into 1-inch slices on a diagonal
  • 4 oz plain goat cheese
  • 1 T chopped Italian flat-leaf parsley
  • 1 T fresh oregano leaves chopped
  • ½ c chopped sun-dried tomatoes in oil plus 1 t reserved oil
  • ¼ c chopped kalamata olives
  • 2 T capers
  • pinch kosher salt
  • pinch fresh cracked pepper
  • ¼ t fresh lemon zest
  • 1 T very finely diced onion
  • ½ T extra virgin olive oil plus more for brushing the bread


  • Heat the oven broiler. Place the bread slices on a large baking sheet. Brush both sides with olive oil. Toast lightly under the broiler, turning once (watch them, they will cook quickly!)
  • In a small bowl, combine the goat cheese, parsley, oregano, and 1 t oil from the jar of sun-dried tomatoes. Set aside.
  • In another small bowl, combine the tomatoes, olives, capers, salt, pepper, lemon zest, onion, and 1 T olive oil.
  • Take each toasted crostini and spread a thin layer of the goat cheese mixture. Top each with tapenade.

Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.

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