Sundried Tomato Goat Cheese Crostini
Feta + yogurt + milk = goat cheese flavor. Listen, I don’t get the math either but trust me. This cheese mixture paired with smokey sun dried tomatoes creates one fun flavor dynamo.
Stress Scale: ✅ | Prep time: 5 min | Total time: 35 min | Yield: 18-20
INGREDIENTS:
1 baguette
Olive oil
8 oz feta cheese (Violife brand is highly recommended)
¼ c non-dairy milk
½ c unsweetened yogurt (I used Kite Hill)
1 cup marinated sundried tomatoes, chopped or julienned
Salt and pepper to taste
DIRECTIONS:
Preheat oven to 400°F.
Add feta, milk, and yogurt to high speed blender. Pulse to combine until mixture is mixed (but not smooth). Add salt and pepper. Pulse again. Once well mixed, set aside.
Cut baguette into ¼ inch thick slices. Brush one side with olive oil.
Toast slices of baguette (oil side down) in hot oven for 10 mins or until the slices are a golden brown.
Let bread cool before topping with feta mixture. Then top with sundried tomatoes.
Enjoy as an appetizer or hell, as your main course!
TIP: The flavor of this crostini can easily be adapted or amped up by adding fresh chopped oregano, fresh basil leaves, or smashed roasted garlic.
