This easy goat cheese appetizer is a delicious recipe and one of our favorites. I can make four or five different dishes, and this will always be one of the first to be devoured.
I usually make our Maryland Crab Dip as people request it, but it's a little more expensive to make.
This tangy goat cheese appetizer recipe is inexpensive and will have you out of the kitchen in no time.
The best part about appetizers is that they are usually pretty easy to prepare. Take any of these appetizers for a crowd to a party and your friends will think you are a total rock star!
Bringing a shareable cheese board like this Brie Charcuterie Board is an easy way to serve something everyone will love, too.
Especially during the holiday season, a delicious appetizer is my go-to when I'm bringing food to any gathering.
This tasty party appetizer is also perfect for a dinner party to serve with cocktails before the main course.
What You Need to Make It
Simple ingredients really can make for easy entertaining.
French baguette, sliced
Goat cheese log
See the recipe card at the bottom for the full list with quantities and instructions for this easy appetizer.
You could make herbed goat cheese by adding fresh herbs like fresh basil, parsley, or finely chopped fresh rosemary to this goat cheese appetizer.
To make creamy whipped goat cheese, simply add it to a food processor and blend at high speed.
Adding cream cheese to the goat cheese will give it more creaminess and make the flavor just a little milder.
Instead of fresh tomatoes, sundried tomatoes would be nice to change this up. A dash of red pepper flakes can add a little spice.
Add a little lemon zest to brighten up goat cheese, adding a bit of citrus flavor.
For a sweetness, a dab of fig jam or a drizzle of honey or balsamic glaze would pair well with the creamy goat cheese in this savory appetizer.
How to Make It
Heat oven to 400º.
Cut bread into 16 quarter-inch slices.
Lay out grape tomatoes in a single layer in a glass baking dish.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 20 minutes. The tomatoes will pop and sizzle.
Remove from oven and drizzle with balsamic vinegar. Set aside and let cool.
Once the tomatoes are cool, lightly smash them with a fork so they split open. The tomatoes should still be intact. Reserve oil and vinegar.
Toast the baguette slices in the oven until golden brown, about 8-10 minutes
Remove and let cool slightly.
Arrange a thin slice of goat cheese on each piece of crusty bread and top with two tomatoes.
Add one piece of prosciutto to each.
Toss the arugula in the oil and vinegar left over from the tomatoes. Place a few leaves of arugula on top of each crostini.
Serves 4 people.
Wrapped in plastic wrap or placed in an airtight container, goat cheese will keep in the fridge for about 2 weeks.
Yes, you can. Goat cheese freezes well in an airtight container or sealed baggie.
Goat cheese is still considered to be dairy, but it is considered to be easier to digest. It also contains vitamins, minerals, and heart-healthy fats.
As goat cheese is a fresh cheese, it should not stay out at room temperature for more than an hour or two.
More Delicious Appetizers
Goat Cheese Appetizer
- 1 french baguette - sliced into ¼” rounds 16 slices
- 1 pint “grape tomatoes”
- 1 bunch baby arugula
- 8 ounces prosciutto thinly sliced
- 1 log goat cheese 16 slices
- salt & pepper
- 4 Tbs olive oil
- 2 Tbs balsamic vinegar
- Heat oven to 400 degrees.
- Lay out grape tomatoes in a single layer in glass pyrex dish.
- Drizzle with olive oil and sprinkle salt & pepper.
- Bake 20 minutes. The tomatoes will pop and sizzle.
- Remove from oven and drizzle balsamic vinegar over tomatoes.
- Once cool, lightly smash each tomato with a fork so they split open. The tomatoes should still be intact. Reserve oil and vinegar.
- Toast the baguette rounds in the oven on a baking sheet until golden and crisp, about 10 minutes.
- Remove and cool.
- Arrange a thin slice of goat cheese on each toast piece and top with 2 or 3 tomatoes and 1 piece of prosciutto.
- Toss the arugula in the left over “dressing” from the tomatoes and place a few leaves on top of each crostini.
This recipe was provided by Jacqui McGovern from Your Best Friend's Kitchen.