Tomato Crostini with Goat Cheese and Taleggio

I get a little dizzy thinking back to how good these simple little toasts were. I mean, they're just cheese on cheese on sauce on toast, but they are much, much more. They're heavenly. I first had these at the Chef's Academy cooking demo . I liked them so much, I had to recreate a version of my own.

Chefs Leo Goodloe and Suzanne Winn made a killer sauce from scratch, and I went with some from a jar, but it didn't matter. The goat cheese and taleggio really make this. I mean, seriously, how amazing is cheese?

These toasts are a great appetizer for a party or a delicious snack for yourself.


Tomato Crostini with Goat Cheese and Taleggio
Adapted from Suzanne Winn

  • baguette cut into 1/4-inch slices
  • tomato sauce (use your favorite one, or see Suzanne's recipe here)
  • goat cheese
  • olive oil
  • sliced taleggio or fontina cheese

Heat oven to 375. Place baguette slices on a baking sheet and bake until lightly toasted, 8 to 10 minutes.

In a bowl, combine goat cheese and olive oil. Top each crostini slice with a dollop of tomato sauce and goat cheese.

Finish with a slice of taleggio or fontina. Place under broiler until cheese melts. (Or use a kitchen torch if you're fancy.)

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2 Replies to “Tomato Crostini with Goat Cheese and Taleggio”

  1. Goat milk is often consumed by young children, the elderly, those who are ill, or have a low tolerance to cow’s milk. Goat milk is more similar to human milk than that of the cow, although there is large variation among breeds in both animals. Although the West has popularized the cow, goat milk and goat cheese are preferred dairy products in much of the rest of the world. Because goat cheese is often made in areas where refrigeration is limited, aged goat cheeses are often heavily treated with salt to prevent decay. As a result, salt has become associated with the flavor of goat cheese.,

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