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Pesto Goat Cheese Crostini with Sundried Tomato & Herb

(Serves 8)


8 oz or 250 g goat cheese log

4 sun-dried tomatoes packed in oil

2 Tbsp or 30 mL sliced green olives

1 tsp or 5 m capers

6 fresh basil leaves

1 sprig fresh rosemary

1 clove garlic

¼ cup or 50 mL pecan halves

3 Tbsp or 45 mL olive oil


1. Slice goat cheese log in half length-wise and place in shallow serving dish.

2. Place sun-dried tomatoes, sliced green olives, capers, basil, rosemary, garlic and pecan halves in food processor and process with a few on/off turns. Mixture should be coarse and not puréed. (In place of food processor, chop ingredients by hand.)

3. Transfer mixture to small bowl and stir in olive oil.

4. Drizzle mixture over goat cheese and serve with crostini, crackers or pita