Makes 16 crostini
- 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)
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.
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.
750 Best Appetizers by Judith Finlayson and Jordan Wagman © 2011 Robert Rose Inc. Reprinted with permission. All rights reserved.