Basil Goat Cheese & Sun Dried Tomato Crostini

This appetizer is made by spreading a mixture of goat cheese, basil, garlic and sun dried tomatoes on toasted slices of French bread-topped with basil.

Ingredients:

• 1 French baguette, sliced into 1/2 inch rounds
• 1/4 cup plus 2 Tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup fresh basil leaves
• 8 ounces goat cheese
• 1/4 cup sun-dried tomatoes, packed in olive oil, minced
• 2 Tablespoons parmesan cheese, grated
• Kosher salt
• Freshly ground black pepper

Directions:

Preheat oven to 350 degrees. Spread the baguette slices on a baking sheet (or two if necessary). Using a pastry brush, brush the tops of the baguette slices with 1/4 cup of the olive oil. Place in the oven and bake until the bread has started to brown and becomes crispy, about 6-8 minutes. Remove from the oven and set aside. Place two tablespoons of olive oil in a medium skillet over medium heat. Add the garlic and cook for 2 minutes, stirring constantly. Reduce the heat to low and continue to cook for 8 minutes. Remove from the heat and set aside. Mince 1/4 cup of the fresh basil leaves. Place the goat cheese in a medium mixing bowl. Add the garlic, sun-dried tomatoes, parmesan cheese, and minced basil leaves. Mix until well combined. Season, to taste with salt and pepper. To prepare the crostini, spread a generous amount of the goat cheese mixture on top of each baguette. Place a small fresh basil leaf on top of each.

Number of Servings: 8