Organic Tomato, Pesto and Goats' Cheese Crostini

Name: Organic Tomato, Pesto and Goats' Cheese Crostini
Ingredients: 1 large French stick; 1 tablesp. olive oil; 4-5 organic tomatoes , chopped; 2 scallions, thinly sliced; Fresh coriander, chopped; Salt and freshly ground black pepper; 100g creamy goats' cheese; 3-4 tablesp. pesto

Elevate your bite with the fresh flavours of organic tomatoes, creamy goat cheese, and vibrant pesto on crispy crostini.

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Ingredients

1 large French stick
1 tablesp. olive oil
4-5 organic tomatoes, chopped
2 scallions, thinly sliced
Fresh coriander, chopped
Salt and freshly ground black pepper
100g creamy goats' cheese
3-4 tablesp. pesto

Main

1 large French stick
1 tablesp. olive oil
4-5 organic tomatoes, chopped
2 scallions, thinly sliced
Fresh coriander, chopped
Salt and freshly ground black pepper
100g creamy goats' cheese
3-4 tablesp. pesto

Thinly slice a French stick or alternatively using a small pastry cutter, cut rounds from slices of white bread - you should get 4-5 rounds per slice.

Brush each round with a little olive oil and toast in a hot oven for a couple of minutes.

Mix together some freshly chopped organic tomatoes, chopped scallions and coriander, seasoning and a little olive oil.

Top each round of toast with a spoonful of the tomato mixture, some soft goats' cheese and a little pesto.

The Quality Mark & You

Learn more

Thinly slice a French stick or alternatively using a small pastry cutter, cut rounds from slices of white bread - you should get 4-5 rounds per slice.

Brush each round with a little olive oil and toast in a hot oven for a couple of minutes.

Mix together some freshly chopped organic tomatoes, chopped scallions and coriander, seasoning and a little olive oil.

Top each round of toast with a spoonful of the tomato mixture, some soft goats' cheese and a little pesto.

FAQ's

Yes, while they are similar, there are a few key differences between crostini and bruschetta.

Crostini: Made from smaller, thinner slices of bread, often from a baguette
Bruschetta: Typically uses larger slices of rustic Italian bread, such as a boule

Bruschetta tends to be more substantial, while crostini are smaller and often served as bite-sized appetisers.

To keep crostini crisp, a few simple steps make a big difference:

Toast both sides: Ensures a firm, crunchy texture
Cool on a wire rack: Prevents steam from softening the bread
Store properly: Keep in an airtight container once fully cooled
Add toppings just before serving: This helps avoid the bread softening

These steps will help maintain a crisp, fresh texture for longer.

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