"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Crostini with Goat Cheese, Sun dried Tomatoes, and Fresh Rosemary Recipe

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This recipe for Crostini with Goat Cheese, Sun dried Tomatoes, and Fresh Rosemary, by , is from Authentic Bed & Breakfasts of Lancaster County Pennsylvania, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Harvest Moon Bed & Breakfast

Category:
Category:

Ingredients:  
Ingredients:  
1 loaf French Bread
Olive Oil
Salt
Parmesan Cheese
Pepper
Parsley, chopped
Sun dried Tomatoes
Fresh Rosemary
Garlic, chopped
Goat cheese

Directions:
Directions:
ºPreheat oven to 400º. Slice French bread into ten thin pieces, drizzle with olive oil. Sprinkle with salt, Parmesan Cheese, pepper and a bit of fresh chopped parsley. Bake in oven until golden brown. For topping: soften ½ cup of sun dried tomatoes in hot water, just enough to cover. When softened, take out and dice up into fine pieces. Add one tablespoon of chopped rosemary, ½ teaspoon of pepper, one tablespoon of fresh chopped garlic and salt to taste. Add two tablespoons of olive oil. Mix and add ½ cup of firm goat cheese. Humboldt Fog Goat cheese is exceptionally good for this recipe. Top Crostini with topping and then bake in oven at 400º just till goat cheese is melted. Serve hot on garnished platter.

 

 

 

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