Roasted Pepper, Olive and Goat Cheese Crostini

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Roasted Pepper, Olive and Goat Cheese Crostini



Call these Crostini, appetizer, canape, or finger food; just prepare to make lots of them, as all these flavors and their crispy texture will get you hooked.

These little toasted baguettes are ideal for carrying the taste of good, wholesome Mediterranean ingredients. This is not a Crostini that will compete when served with the flavors of the salad or main course but can stand alone as an appetizer that is not fussy, just delicious.

Select gluten-free baguettes to make this a gluten-free recipe.



  • 1 French baguette
  • 2 cloves garlic, minced
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • ½ cup Tassos Extra Virgin Olive Oil
  • 4-oz log goat cheese (aged for crumbly and earthy, or young for soft and spreadable)
  • Tassos® Bruschetta, your choice (Bruschetta Olivepeno adds a peck of heat)
  • Tassos® Olives, your choice
  • 4 Tassos® Fire Roasted Whole Sweet Florinas Peppers, patted dry with a paper towel and cut into bite-size pieces
  • fresh thyme (optional)

Cooking Directions


Preheat oven to 350°F.

Slice baguette into ¼-inch rounds and place on a cookie sheet.

Mix garlic, salt, pepper, and extra virgin olive oil in small bowl. Microwave on high for 30 seconds. Brush mixture onto bread. Bake bread in oven for 6–8 minutes until golden brown. Set aside.

Place goat cheese log in oven and bake for 5–7 minutes until warm through and just starting to melt.

Spread French baguette rounds with warm goat cheese and your favorite bruschetta. Top with sliced Kalamata or green olives (stuffed or pitted, your choice) and peppers.


Garnish with thyme (optional) and serve warm.


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