Goat Cheese-Cucumber Crostini Recipe Is the Perfect Make-And-Take Appetizer
These tangy-fresh bites can be made several hours ahead — simply cover and chill until ready to serve
Summer has finally arrived! Time for picnics in the park and dining outdoors. And while I love to fire up the grill for the star of the meal, I’m always looking for deliciously fun finger foods that are easy to transport. That’s what inspired this Goat Cheese-Cucumber Crostini recipe.
I’m a big fan of mini toasts. You can top them with just about anything. But with the season’s fresh bounty, we decided to sub in crisp cucumber slices for the base of our recipe. Cukes are cool and refreshing! Plus, they keep the crunch while cutting back on carbs. Best of all, for this recipe, you can make the tangy topping ahead. Then simply carry it separately with the cucumbers and put them together when you arrive at your destination. Follow along with our video and watch how easy these apps are to whip up. Then let us know your favorite make-and-take treats.
Yields
Total Time
Prep Time
Ingredients
- 1 (4 oz.) log goat cheese, at room temp.
- 2 Tbs. minced fresh chives
- 1 Tbs. minced fresh rosemary
- 1 Tbs. minced fresh basil
- 1 Tbs. minced, drained oil-packed sun-dried tomatoes
- 1 large seedless cucumber, cut into ½”-thick rounds (about 18 slices)
- 18 toasted walnut halves
Instructions
• In bowl, stir together goat cheese, chives, rosemary, basil and tomatoes; season to taste with salt and pepper.
• If desired, transfer cheese mixture to pastry bag fitted with large star tip. Pipe or spoon mixture over cucumber slices. Garnish with walnut halves.
Nutrition
- Calories: 82 kcal
- Fat: 7 gram
- Saturated fat: 3 gram
- Protein: 4 mg
- Carbohydrate: 2 gram
- Fiber: 1 gram
- Cholestrol: 9 gram
- Sugar: 1 gram
- Sodium: 91 mg
