Creamy goat cheese and fresh pesto top lightly toasted crostini to create this bite-sized appetizer perfect for any party or celebration.
When it comes to party food, I almost always gravitate towards the savory dishes. Cheese platters, stuffed mushrooms, shrimp cocktail…sign me up! This tasty appetizer combines two of my favorite flavors: goat cheese and pesto. The lightly toasted crostini provides just the right amount of crunch to balance out the creamy textures of the topping.
Speaking of party, today we are throwing a surprise virtual baby shower for one of my dearest blogging buddies Bev. If you aren’t familiar with her blog you need to get familiar, pronto. Her photographs are stunning and her food (mostly savory!) is mouth watering. In fact, I rarely see her share a recipe that I don’t immediately want to make and eat.
One of the reasons I’ve become so close to Bev over the past year is because we were both pregnant together for a good portion of my pregnancy. It is always fun to have someone to confide in when it comes to the nitty gritty joys of everything from glucose tests to expanding waistlines. I should also note: Bev is having TWINS! One boy and one girl. You would never know if you looked at her – she is still petite and stunning as always.
Bev – I’m so excited for you to become a mother! Your children are so lucky to have you and I can’t wait to see and read about all of your adventures in the coming months. If it happens to involve a video of you twerking on Vine, so be it. Love you girl!! xo
- Pre-heat oven to 400 degrees and line a baking sheet with foil. Brush baguette slices with olive oil and spread out evenly on pan.
- Bake until golden brown, 7-9 minutes. Let cool slightly before assembling.
- To assemble crostini, spread 1 teaspoon of pesto on each piece of baguette then top with thin slice of goat cheese.
- Garnish with a roasted red pepper slice and serve on a platter at room temperature.
Don’t miss these other incredible recipes created for Bev’s Surprise Baby Shower!
Bacon Cotija Guacamole from Gaby Dalkin
Gruyère Gougères from Shaina Olmanson
Lemon Risotto Tarts from Kelly Salemi
Goat Cheese Crostini with Pesto and Roasted Red Peppers from Liz Della Croce
Spinach and Feta Quinoa Bites from Aggie Goodman
Roasted Red Grape, Brie and Rosemary Flatbread from Laurie McNamara
The Fastest Appetizer Ever from Brooke McLay
Apple Pear Tart – Two Ways from Sarah Glyer
Chocolate Chai Frappe from Brandy O’Neill
Cherry Chocolate Kiss Smoothie from Amy Flanigan
Cranberry Sorbet Bellini – Non-Alcoholic and Alcoholic from Megan Keno
Peppermint Mocha Affogato from Christina Lane
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Pomegranate Lemonade Punch from Heather Christo
Kale Salad with Pomegranate, Orange and Pine Nuts from Rachel Gurk
Pear Cranberry Arugula Salad from Tracy Benjamin
Brussels Sprout Salad + maple roasted cranberry dressing from Katie Unger
Gluten-Free Pasta Salad from Lisa Thiele
Hearty Roasted Winter Vegetable Salad with Honey Ginger Dressing from Heather Disarro
Winter Citrus Salad from Catherine McCord
Creamy Roasted Red Pepper and Chicken Sausage Pasta from Heidi Larsen
Eggplant Parmesan Lasagna from Joanne Ozug
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Jalapeno Popper Chicken Soup from Kevin Lynch
Thai Spiced Chicken with Coconut Cream Swiss Chard from Brandi Evans
Sausage and Red Pepper Quiche from Tasty Kitchen
Roasted Red Pepper Pasta with Goat Cheese from Julie Deily
Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies from Averie Sunshine
Glazed Dulce de Leche Pound Cake from Meagan Micozzi
Mississippi Mud Pie Brownie Ice Cream from Megan DeKok
Buttermint Frosted Sugar Cookie Cups from Shelly Jaronsky
4-Ingredient Peanut Butter Chocolate Cookies from Ali Ebright
Sweet Potato Creme Brulee from Brian Samuels
Whole Wheat Double Chocolate Mint Cookies from Aimée Wimbush-Bourque
Mini Chocolate Stout Cheesecake with Salted Beer Caramel Sauce from Jackie Dodd
Red Velvet Hi Hat Cookies from Kristan Roland
Double Chocolate Panini from Kathy Strahs