Tomato and Goat Cheese Crostini
Escape to the sun-kissed coast of southern France with a menu that captures the flavors and charm of the Côte d’Azur. We’ll begin with crisp Tomato and Goat Cheese Crostini, a simple yet elegant bite that sets the tone for a leisurely Mediterranean meal. A refreshing Salade de Fenouil et Agrumes follows, where shaved fennel and bright citrus bring a burst of Provençal freshness. For the main course, silky strands of Seafood Linguine are bathed in a light, aromatic sauce reminiscent of seaside cafés. And to finish on a sweet note, an Apricot Amaretto Flaugnarde (Clafoutis)—a delicate custard baked with ripe apricots and a whisper of almond—offers the perfect taste of Riviera indulgence. Bon appétit!
Tomato and Goat Cheese Crostini
A classic Provençal appetizer that celebrates simple ingredients. Juicy, sun-ripened tomatoes mingle with creamy goat cheese on crisp baguette slices, finished with a drizzle of olive oil and fresh herbs for a bright, flavorful bite. Perfect with a glass of chilled rosé to start your Riviera-inspired meal.
- Serves
- 6–8 (about 24 crostini)
Directions
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Toast the Crostini: Preheat the oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Toast for 5-7 minutes, flipping halfway, until golden and crisp. Set aside to cool slightly.
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Make the Goat Cheese Spread: In a medium bowl, combine the goat cheese, sun-dried tomatoes, garlic, thyme, lemon zest, a drizzle of olive oil, and a pinch of salt and pepper. Mix until smooth and well blended.
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Prepare the Fresh Tomatoes: Dice the cherry or heirloom tomatoes and season lightly with a pinch of salt. Set aside to allow juices to develop while you finish the crostini.
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Assemble the Crostini: Spread each toasted baguette slice with a generous layer of the goat cheese mixture. Top with a spoonful of fresh diced tomatoes and a light drizzle of olive oil.
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Garnish and Serve: Finish with fresh basil leaves or microgreens and a few grinds of black pepper. Serve immediately while the bread is crisp. For an elegant touch, drizzle with balsamic glaze or sprinkle flaky sea salt just before serving.
From Shawnie's class “Evening in the French Riviera”
