As we mentioned here and here we recently spent a weekend making cheese. In addition to homemade mozzarella and homemade ricotta we also made a goat’s milk cheese. I don’t know if it can be considered a true chevre but it tasted just like the cheese I am used to buying at the store. We followed the same directions as the ricotta except we used goat’s milk instead of cow’s milk. Out of a quart of goat’s milk we only got a very small amount of cheese but what we did get was fabulous! I really can’t believe how easy it is to make cheese. At least ricotta and goat cheese anyway! Obviously, we have yet to perfect our homemade mozzarella. Someday!
This is one of my favorite appetizers. These crostini’s are a spin off of that terrine. It is much quicker to make and does not require as much cheese. That stuff can get expensive! Plus, I used my own homemade sundried tomato pesto, which Cliff and I both love. Almost every night during the week Cliff and I have some activity. He plays basketball 2 nights a week and I have yoga 2 nights a week. Sometimes, by the time we get home we just want a snack. I can’t tell you how many times we have had tomato and mozzarella bruschetta for dinner this summer. We have pretty much lived on bruschetta! Some nights I switch it up and make Greek bruschetta! But this goat cheese and pesto version has proven to be quite popular too!
Here is what you’ll need
Brush the bread with olive oil and bake for 5 minutes
Rub the hot bread with a clove of garlic
Spread the goat cheese atop the bread
Top with the sundried tomato pesto
Add just a little basil pesto and then the pine nuts. Bake another 2 minutes.
Seriously delicious. I promise!
Ingredients
6 ounces chevre cheese
1/2 cup sun dried tomato pesto
1/4 cup basil pesto
2 tablespoons olive oil
2 tablespoons pine nuts
1 clove garlic
1 loaf of French bread
Directions
Preheat the oven to 425 degrees. Slice the bread in 1/4 inch thick slices. Lay flat on a baking pan and brush with olive oil. Bake in the oven for 5 minutes. The bread should be toasty and lightly browned. Rub the hot bread with a clove of garlic. The garlic will melt into the bread. Spread about 1 tablespoon of chevre over the bread. Put a spoonful of sundried tomato pesto over the goat cheese. Top with a small spoonful of basil pesto and a few pine nuts. Bake another 2 minutes.
Note: I used the same sundried tomato pesto that I used for my pasta salad. But you can use store bought if you’d like.
Source: A Live Love Pasta Original
