Most holidays now my family just asks “Cheri, will you bring your Roasted Veggie and Goat Cheese Crostini recipe?!?!?!”
Pretty much all of our family celebrations revolve around food.
It’s almost like, “Hmmmmm, what yumminess is everyone bringing?! Oh, and it’s also Easter.”
I first made this dish several years ago for Mother’s Day.
Honestly don’t remember my thinking in how I came up with it, but I am SO glad that I did.
It was an instant hit and now a family favorite that I make quite often.
Fun fact: Crostini and Bruschetta are both appetizers served on bread.
A subtle difference is bruschetta is typically a larger, thicker bread and rubbed with garlic before it’s topped.
Crostini actually means “little toasts” and are (hence the name) smaller pieces of toasted bread served with a topping.
Here is how to make Roasted Veggie and Goat Cheese Crostini…
First, dice up the peppers and onion, drizzle with balsamic, olive oil, kosher salt, pepper, and crushed red pepper flakes.
You want them to be a fairly small dice so they fit on the crostini.
I have made the mistake of dicing too big, still delicious but a little messier to eat.
They take 20-25 minutes in a 450 degree oven and they’re done!
I toss them around a few times as they cook.
Hint: Make extras and save some for Roasted Veggie Quesadillas.
Then, slice a loaf of french bread into 1/2 inch slices, brush with olive oil, kosher salt and pepper for about 5 minutes at 350.
Or until they are golden and a little crispy on the outside but still a little soft.
Next, when crostini and veggies are room temperature, spread goat cheese, top with veggies, drizzle your balsamic glaze.
And top them with fresh basil.
They are best eaten at room temperature.
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I have made them for baby showers and parties, they hold up pretty well for about 2 hours.
They also don’t last long at all, and you’ll feel like a rock star walking into a party carrying this gorgeous appetizer.
If you like Roasted Veggie and Goat Cheese Crostini, you might also like these recipes…
and also Whipped Honey and Goat Cheese Dip!
Roasted Veggie and Goat Cheese Crostini
Such an elegant and show stopping appetizer to bring to a party or holiday celebration
- 1 red bell pepper diced
- 1 orange bell pepper diced
- 1 yellow bell pepper diced
- 1 red onion diced
- 1 loaf french bread
- 4-6 oz goat cheese (spreadable, not crumbled)
- 1/4 bottle balsamic glaze (store bought in vinegar section of the store)
- 1 bunch basil chopped
- olive oil, kosher salt, pepper, crushed red pepper
Mix your peppers and onion on a baking sheet, drizzle with olive oil and sprinkle with salt, pepper, and crushed red pepper and toss to coat evenly.
Roast in the oven at 450 for 20-25 minutes and toss several times as they roast. Set aside to cool.
Cut the loaf of french bread into slices. Lay them on a baking sheet, brush with olive oil, salt, and pepper just on the top. Bake at 350 for 5 minutes.
Spread each slice of bread with goat cheese. Top with the roasted veggies. Drizzle with balsamic glaze and finish with the chopped fresh basil.