It’s funny. When I first planned the recipe for this weeks video I was brainstorming what types of recipes I thought people would be searching for this time of the year.
My thought process went something like this:
Parties, drinks, social events, holiday parties, etc. And so naturally I concluded some type of hand-held, easy to make, quick to prepare, and relatively healthy appetizer would make a great choice.
But as I prepare this weeks post, I just have to giggle, simply because I realize that the scenarios that I think of around the holidays are SO not aligned with the reality of what my holiday season actually looks like.
I am not swamped with holiday parties.
Not meeting tons of friends for holiday cocktails.
Not invited to any parties.
And certainly not bouncing around from event to event.
What I am doing is:
Making lots of cookies with my daughter.
Letting my son put the sprinkles on (even though more land on the floor than on the cookie).
Filling out Christmas cards.
Perusing the internet in an attempt to buy gifts on line.
And trying to tie up loose ends before heading back east for the next couple of weeks.
Truth be told, I have NO reason to make this crostini other than to share a delicious idea with you!
So I hope you enjoy it or at the very least enjoy looking at the photo and watching the video! And if you have a reason to make and enjoy this dish, I’d love to her all about it down in the comments below!!
Ingredients
- 1 mini loaf sourdough bread 4 oz.
- 2 cloves of garlic one left whole, one minced
- 4 oz. goat cheese
- 12 oz. jar of roasted peppers cut into strips
- 1 tsp. extra virgin olive oil
- 2 tsp. balsamic vinegar
- 2 tbsp. fresh chopped parsley
- 2 tbsp. walnuts chopped up
- Salt and pepper to taste
Instructions
- Pre-heat oven to 450.
- Slice bread into thin slices (I usually get 10 slices not including the rounded ends). Place them on a rimmed baking sheet and pop in the oven for 5 minutes or until slightly browned and toasty on the edges.
- Rub each slice of hot bread with one of the garlic cloves. The garlic will melt into the bread infusing its flavor and adding moisture to the crostinis. Set aside.
- For the topping, drain and slice the peppers into thin strips. In a small bowl, combine peppers, olive oil, balsamic vinegar, parsley, and walnuts. Mix everything together and season with salt and pepper.
- Put a light shmear of goat cheese over each crostini and top with a dollop of the roasted pepper mixture. Enjoy!
- Makes 10 crostinis (Serving size = 2 crostinis)
shelley says
I was just searching for some appetizer recipes last night and this is perfect! I can’t wait to try it out!
Sarah says
I am totally making this for a holiday party this weekend! I can’t wait to try it. Thanks for the video and the tip about rubbing the garlic on the sourdough. 🙂
Sarah-Jane says
Dani!! these were amazing!!!! i made them as an appetizer on christmas eve and they were gone in no time! definately will be making this recipe again!!
youre amazing!
Keena says
I made these when we had my boyfriends parents over for dinner. They STOLE the show! We literally spent at least half the night telling them about you and how AWESOME you are!
Tom Reid says
I have made these with the wall nuts, for my family they are aboustley a great snack, and my daughter brings them to school for lunch, she is a 14 year old. We live in a small town her in Ireland, really enjoying them.
Best regards
Tom Reid
Dani says
Yum!! So glad you are enjoying them.