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VegetarianBeginner15 min
Patriotic Pesto and Goat Cheese Crostini
This crostini is a vibrant and flavorful appetizer perfect for celebrating the Fourth of July weekend with a patriotic flair. A creamy layer of tangy goat cheese is topped with bright sun-dried tomato pesto, providing the red and white base. The surprising burst of sweet blueberries completes the color scheme, making this a truly unforgettable bite.
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Ingredients
- •baguette, sliced into 1/2-inch thick rounds
- •tbsp extra virgin olive oil
- •oz soft goat cheese, softened
- •1/4 cup sun
- •dried tomato pesto
- •1/4 cup fresh blueberries
- •tbsp fresh basil, chiffonade
- •Pinch of sea salt and freshly ground black pepper
Prep Steps
- 1Preheat your oven to 375°F (190°C). Lightly brush the baguette slices with the olive oil and arrange them on a baking sheet.
- 2Bake the slices for 8 to 10 minutes, turning them once, until they are golden brown and perfectly crisp. Let the crostini cool on a wire rack.
- 3Once cooled, spread a layer of the softened goat cheese evenly across the surface of each toasted crostini.
- 4Place a small dollop of sun
- 5dried tomato pesto on top of the goat cheese, then arrange 3
- 6fresh blueberries around the pesto for the "blue" element.
- 7Finish by garnishing with the fresh basil chiffonade and a light dusting of sea salt and pepper.
Chef's Tip & Pairing
For a perfect pairing, serve this crostini with a crisp, dry Rosé, as its bright acidity and subtle red fruit notes will complement the tangy goat cheese and sweet blueberries beautifully.
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