Goat Cheese Crostini
These buttery, crispy little toasts are topped with a creamy, savory goat cheese, butterflied dates, and flakey sea salt. A simple, yet elevated addition to your next cheese board or appetizer spread, this is a nibble you'll have on repeat for years to come.
Equipment
- Serrated knife
- Cutting board or butcher block
- Skillet
- Spatula
- Cheese spreader or butter knife
- Paring knife
- Platter for serving
Ingredients
- 1 large Baguette
- 2 tablespoons Olive oil
- 6 oz Goat cheese or cream cheese
- 6 tablespoons Butter Unsalted or salted
- 6 Medjool dates
- Maldon Flaky Sea Salt
Instructions
- Slice the baguette into rounds, about ½ inch thick. You can cut them diagonally if you like an ‘on the bias’ vibe. Spread a thin layer of butter on each side of the baguette rounds.
- Heat the olive oil in a cast iron skillet over medium heat. Once the oil is hot, reduce the heat to medium-low and add the baguette slices. Wait 3 minutes before moving them or flipping them to allow a browning crust to develop. Adjust the heat as needed if the pan starts to smoke or if things seem to be moving quicker than expected.
- Flip the baguette slices, adding a bit more oil to the pan if needed. The first side should be browned, but not blackened. Let the second side toast for about 3 minutes, check for color, and remove to a cooling rack to allow the crostini to cool and crisp up before topping them.
- Once the crostini has cooled, spread about a tablespoon of goat cheese on each, getting close to the edge, but not going over. This allows the nibbler to hold the toast without getting their hands all a mess.
- Slice the dates in half and remove the pits. Gently flatten each half-date as much as possible and place one on each prepared crostini on top of the goat cheese.
- Sprinkle the crostini with flaky sea salt and serve!
Notes
- You can make the crostini toasts a day or so ahead of time. Allow them to cool completely before storing in an air-tight bag. Hold off on topping the toasts until right before serving to avoid any sogginess. In short: Make the toasts ahead, top them day-of.
- If you prefer ricotta or cream cheese, both work well here in place of the goat cheese. However, if you use an herbed or garlic cheese spread such as Boursin, just know the flavors might not play as well with the dates.
- Drizzle with hot honey or your favorite aged balsamic vinegar for an extra little zing of flavor.