Goat cheese is a very versatile ingredient, but it’s best when served on nicely grilled bread. Whipped Goat Cheese Crostini is sweet, salty, and peppery; served with berries or veggies, it’s a hit either way!
Summer is here. I hate summer. I really do! I’m not a fan of humid and hot weather conditions. I’d much prefer a snow storm or even a full-blown blizzard. Although, I must admit, I love a good summer thunder storm. I guesss my mother was right all along, there’s just no way to please me!
When summertime comes though, I try my best to limit the need for too many heating elements in my kitchen. I love to cook, and do so almost every single day, but sometimes, like today, it’s just too hot to spend time standing at the stove.
Even though this recipe requires a broiler, it’s literally about five minutes of use. And, if you’re completely adament about turning on your oven, you can certainly grill the bread on your outdoor grill. That way, you’re sure to avoid heating up your kitchen. The rest of this recipe is prepared without any need for anything but a knife, a cutting board, a fork, and a bowl.
Goat cheese is one of my favourite cheeses. It’s so creamy and smooth, and completely flexible in terms of food prep. Goat cheese can be sweetened, made to taste savoury, and adds so much depth to a pasta dish. It’s a great vessel for carrying a stronger flavour and it really does blend well with more dominant ingredients.
For this particular post, I made two types of crostini to showcase how one very easy whipped goat cheese can be transformed into two separate types of crostini. The first is the sweet type. I liberally smeared the whipped goat cheese over each of the crostini and topped them with blackberries and raspberries. I also sprinkled a few fresh thyme leaves right on top. Both blackberries and raspberries pair really well with thyme. Lastly, drizzle with some honey.
For the savoury type, I again smeared the crostini with the whipped goat cheese, and then I topped them thinly sliced cucumber and cherry tomato halves. Then, along with the fresh thyme leaves, I added a nice sprinkling of freshly ground black pepper.
So many things can be added to these crostini, and in fact, you don’t have to top them at all! In a pinch, I would gladly smear the crostini (or even crackers!) with the whipped goat cheese and make a complete meal out of it. If you’re looking for more savoury ideas, you have got to try my Sweet & Sticky Tomato Jam. It’s perfect with the whipped goat cheese! Basically, spread a good amount of the prepared goat cheese onto the crostini, and with the back of a teaspoon, make a well, and fill the well with the jam. Lightly sprinkle some freshly grated black pepper over the top, and add a few chives.
Of course you can make up your own versions of these as well. Avocado with coarse sea salt would be terrific! What about sun dried tomatoes and salty green olives? Consider trying a grilled peach with honey, or fresh tomatoes with a drizzle of good balsamic, or even a piece of prosciutto. There’s so many possibilities!
I would love to hear what combinations you can think of! Send me a note!
Whipped Goat Cheese Crostini
- 300 grams goat cheese
- 4 tablespoons half and half or light cream
- 2 tablespoons honey, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper, plus more for garnish
- 10 slices baguette, sliced 1/4 inch thick
- 2 tablespoons olive oil
- In a mixing bowl, add the milk, honey, salt and pepper to the goat cheese.
- With your hand held mixer, blend until all ingredients are well combined and the goat cheese takes on a smooth consistency.
- Allow the mixture to sit at room temperature while you prep the bread.
- Lightly brush both sides of the sliced baguette with olive oil. Broil for 3-4 minutes per side until lightly golden. Remove from oven to cool.
- To assemble, smear about two tablespoons of the whipped goat cheese onto each slice of the crostini. Top with your favourite toppings and garnish accordingly.