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.

Vegetarian

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

Method

Preheat your oven to 375°F (190°C). Lightly brush the baguette slices with the olive oil and arrange them on a baking sheet.
Bake 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.
Once cooled, spread a layer of the softened goat cheese evenly across the surface of each toasted crostini.
Place a small dollop of sun
dried tomato pesto on top of the goat cheese, then arrange 3
fresh blueberries around the pesto for the "blue" element.
Finish 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.

From the Tini Crostini Collection