Herbed Goat Cheese Crostini with Garlicky Greens
- 1 baguette, sliced into ¼-inch thick slices on the bias
- 2 tablespoons olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 2 bunches leafy greens (such as mustard, beet, kale, dandelion), stalks discarded and leaves thinly sliced
- 1 (11 ounce) log goat cheese, softened to room temperature
- 1 tablespoon chopped parsley
- 1 tablespoon minced chives
- 1 teaspoon lemon zest
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 1 lemon, zested
- Preheat oven to 400°F (200°C).
- Lay sliced baguette on a sheet pan and drizzle lightly with olive oil on both sides. Bake, about 5 to 7 minutes, until slices begin to turn golden brown around edges. Remove pan from oven, flip baguette slices over and bake for about 2 to 3 minutes to toast the second side. Remove crostini from oven and let cool.
- Heat olive oil in a large saute pan over medium-high heat; add garlic and saute until fragrant and just beginning to turn golden brown. Add green and season lightly with salt and pepper. Saute until wilted and tender. Remove from heat and let cool.
- Combine goat cheese, parsley, chives, lemon zest, salt and pepper in a mixing bowl, mixing until well combined.
- Spread each crostini with 1 tablespoon of herbed goat cheese mixture, then top with 2 tablespoons of the sautéed greens.
- Garnish crostini with lemon zest.
Save time by toasting the crostini ahead of time and preparing the herbed goat cheese a few hours in advance. You can prep it in the morning, and snack on it all day and leave the chips on the shelves.
What others are saying
Sam Dalton says:
We made these for appetizers at one of our get togethers with a few close friends. They were pretty popular. Everyone loved the garlic in the greens, and the goat cheese too.
Laura Griffin says:
Delicious baguette with garlic greens! I made this for a holiday party at my job and everyone loved it! I had the goat cheese on the side so people could arrange them as desired. Such a good appetizer dish.