Photo: Colin Erricson

Makes 16 crostini

Ingredients

• 4 oz soft goat cheese
• 2 sun-dried tomatoes in olive oil, drained
• 1⁄4 cup snipped chives
• 1 1⁄2 Tbsp. extra-virgin olive oil, plus more for brushing on bread
• 16 slices baguette (each 1⁄4-inch thick)

Directions

The crostini can be made ahead. After cooling, store in an airtight container for up to 3 days. And if you don't have a mini bowl for your food processor or a mini chopper, mince the sun-dried tomatoes and chives by hand then mash in a bowl with the cheese and oil until well blended.

Preheat broiler.

Brush baguette slices lightly with olive oil on both sides. Place under preheated broiler and toast until golden, turning once, about 2 minutes per side.

In mini bowl of food processor fitted with metal blade, process cheese, sun-dried tomatoes, chives and oil until smooth, about 30 seconds.

Spread each crostini liberally with goat cheese mixture. Place on a baking sheet and broil until browned and melted, 2 to 3 minutes. Transfer to a platter and serve hot.

Excerpted from 750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.