If you want to WOW people with a spectacular appetizer, but don’t feel like putting in a ton of effort, I got you! Pepper Jelly Goat Cheese Crostini has only 4 ingredients and comes together in just minutes.
Yet, it screams elegance and fanciness and all that jazz 🙂
You can make this an hour or so before serving it, it’s great at room temperature for a good amount of time which makes it perfect for bringing to a holiday or special event.
This brand of pepper jelly did bring quite the spice, which my family loved.
But there are other brands that are more mild in heat.
How to Make Pepper Jelly Goat Cheese Crostini
Only four ingredients needed, minus the olive oil, kosher salt, and pepper, which I don’t count because I use them in just about everything I make.
You’ll need a loaf of French bread, spreadable goat cheese, pepper jelly, and fresh thyme leaves.
Start by slicing the bread in half inch slices.
Brush the tops with olive oil.
And a sprinkle of kosher salt and pepper.
Bake them for 5 minutes in a 400 degree oven.
Just enough time to crisp them slightly on the outside, but still soft in the middle.
Once they are nice and toasty, it’s time to assemble the crostini.
First spread the goat cheese over top.
And then the pepper jelly.
I had the best luck using a spoon for the jelly.
And remember, a little goes a long way with the jelly.
Finally garnish with the fresh thyme leaves, making them look extra festive and pretty.
Pepper Jelly Goat Cheese Crostini are sure to be the hit of the party!
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Pepper Jelly Goat Cheese Crostini
Pepper Jelly Goat Cheese Crostini is an elegant appetizer but only has four ingredients, very festive but super easy to make for any party
- 1 loaf French bread
- olive oil, kosher salt, pepper
- 4 oz goat cheese (spreadable, not crumbled)
- 4 oz pepper jelly
- fresh thyme leaves
Cut the French bread into half inch slices and lay them on a baking sheet. Brush the tops with olive oil and sprinkle with kosher salt and pepper.
Bake the bread in a 400 degree oven for 5 minutes.
Spread the goat cheese on the toasted bread and top with the pepper jelly.
Garnish with fresh thyme leaves over top and serve.