This is an old, old post for one of the easiest and most tasty appetizers you can make. These broiled goat cheese crostini are magic, friends.
Super easy to make and ready for you to customize with extra spreads, jams, chutneys, etc, this goat cheese appetizer will be a welcome addition to your snacking spread!
And even if you’re not a goat cheese fan, consider making the crostini and topping them with muhammara or some homemade port wine cheese ball.
You may also enjoy this delicious savory goat cheese cheesecake and this stovetop goat cheese mac and cheese.
For ease of browsing, you can find all my appetizer recipes in one place. Thanks for visiting!
See my baked goat cheese appetizer web story here.
Why Make This Recipe
Very rarely do I want to recreate a restaurant dish at home, but we were Absolutely Sure that we’d have to eat the Goat Cheese Thing on a Frequent Basis, so it behooved us to figure it out.
Broiled goat cheese is a very easy appetizer to make, and you can come up with any number of variations, and that’s one of the main reasons to make it.
The crostini are just sliced baguette broiled on both sides and then brushed with garlicky olive oil.
And the cheese is so easy–smother a log of your favorite chevre with olive oil, garlic paste, salt, and pepper, and broil until the oil is bubbling and infused with garlic flavor and the goat cheese is browned on top and soft and spreadable.
From there, the sky is the limit. Serve yours with fruit, jams, chutneys, honey, etc.
Stuff you’ll need (equipment and ingredients)
- a small, broiler-safe baking dish: Depending on how many people you’re serving, you can bake all the goat cheese at once or bake them one at a time. I use a small baker from Pyrex to bake one at a time.
- a cookie sheet: or a half-sheet pan to make it easier to remove the baker from the oven, and also to toast the crostini on
- a log of your favorite goat cheese: I usually choose an herbed goat cheese, but plain will work just fine as well
- a lot of extra virgin olive oil: use your favorite brand. This is for pouring over the cheese for broiling and also for brushing on the crostini. I call for 1/2 cup in the recipe to make sure there’s plenty for brushing
- your favorite bread, sliced into 1/2″ pieces: I generally get a baguette from the grocery store. If you’re feeling fancy, you can make your own baguette, and if you’re in a time crunch, crackers work well, and you won’t have to broil them
- a broiler: You can also do this under the broiler in your toaster oven. You’ll just have to broil the crostini in batches
- salt, pepper, and garlic paste: I usually use kosher salt and the kind of garlic paste that comes in a squeeze tube
How to Make It
Put your log of goat cheese in the broiler-safe baking dish.
Douse it with extra virgin olive oil–it should pretty much be swimming in the stuff–and throw on a pinch of kosher salt, pepper, and a squeeze of garlic paste.
To broil the cheese and the crostini at the same time, put the dish under the broiler on one side of the oven, leaving room for the sheet pan on the other side.
Slice the bread into 1/2″ slices and arrange in one layer on the cookie sheet.
Broil until lightly golden brown, then flip and broil the other side. (Of course, you could also do this in the toaster oven or over your Open Hearth. Whatever).
Tips for Success
It’s important to note that, while this is a super easy appetizer, you are dealing with a very hot broiler, and the olive oil will be boiling by the time your cheese is hot and toasty.
To make it easier–and safer–to remove the dish from the oven, place it on a cookie sheet or half sheet pan. This is especially helpful when your dish doesn’t have a rim that makes it easier to grab. Mine doesn’t, so I always broil mine on a sheet tray.
To make ahead, you can always broil the crostini earlier in the day and then reheat for just a couple of minutes before serving.
Might I interest you in a lovely bit of broiled goat cheese atop delicious bacon jam topped with blueberries?
Or perhaps tomato jam is more your style?
Or just smear the soft goat cheese onto the crunchy, garlicky-olive oily crostini and call it a day.
So very good, friends!
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- 12 oz soft goat cheese, plain or herbed
- 1/2 cup olive oil
- 1 Tablespoon garlic paste
- salt and freshly ground pepper, to taste
- 1 baguette, sliced into 24 pieces
- Arrange baguette slices on a baking tray and broil on high about 6" from the coil for 2-3 minutes on the first side and 1-2 minutes on the second, so both sides are golden brown.
- Set aside until goat cheese is broiled.
- Place the goat cheese in a broiler-safe casserole or dish.
- Whisk together the olive oil, garlic paste, salt, and pepper.
- Pour evenly over the goat cheese.
- Place under broiler, and broil until the cheese has browned on top and is soft all the way through, about 5-7 minutes. Keep an eye on it, because your broiler may take more or less time than my broiler.
- Once the cheese is done, brush each slice with some of the garlicky olive oil.
- Serve goat cheese with the crostini (toasted baguette) and with condiments of your choice.
To save a little time, and if your pans will fit, you can broil the crostini and the goat cheese at the same time. By the time the bread is toasted on both sides, the cheese should be pretty close to being done.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 235Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 13mgSodium 360mgCarbohydrates 14gFiber 1gSugar 1gProtein 8g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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Thanks for spending some time with me today, friends. I hope you enjoy one of my very favorite appetizers. Because really, what’s not to love?
Take care, and have a lovely day.