Why You’ll Love Goat Cheese Crostini with Garlic & Rosemary Sun‑dried Tomatoes Recipe

The tangy creaminess of goat cheese pairs beautifully with the sweet‑intense sun‑dried tomatoes.
Garlic and rosemary infuse the tomatoes with savory, herbal depth.
The toasted baguette provides a satisfying crunch that balances the soft topping.
It’s make‑ahead friendly: the tomatoes can marinate earlier, saving you time when entertaining.
Elegant enough for dinner parties, yet simple enough for casual snacking or holiday gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Sun‑dried tomatoes in olive oil
Fresh rosemary, finely chopped
Fresh garlic, minced
Olive oil (good quality)
Pinch of salt and pepper
Goat cheese (a log of plain goat cheese)
Baguettes
Olive oil (for brushing the baguette slices)

Directions

Marinate the sun‑dried tomatoes
- Drain the sun‑dried tomatoes and rinse off excess oil if desired. Place on a paper‑towel‑lined plate.
- In a bowl, combine the finely chopped fresh rosemary, minced garlic, and the olive oil. Season with a pinch of salt and pepper.
- Chop the sun‑dried tomatoes into small pieces, then add them to the bowl with the oil/herb mixture.
- If serving immediately: allow the mixture to marinate at least 1 hour before serving. If making ahead: cover and refrigerate for a few hours or overnight; remove about 30 minutes before serving to let it come closer to room temperature.
Make the crostini
- Pre‑heat your oven to 350 °F (about 175 °C).
- Slice the baguettes diagonally to about ½‑inch thickness. Arrange on a baking sheet. Brush each slice on top with a little olive oil and sprinkle with a small pinch of sea salt.
- Bake for 6‑8 minutes until the slices are golden‑brown and crisp but not overly hard. Remove from oven and allow to cool.
Serve
- Place the log of goat cheese on a serving platter. Spoon the marinated sun‑dried tomatoes over and around the goat cheese. Arrange the crostini slices around the platter. Serve immediately.

Servings and timing

Servings: approximately 24 crostini servings.
Prep time: ~7 minutes.
Cook time (for crostini): ~8 minutes.
Resting / marinating time (for tomatoes): ~1 hour 15 minutes.
Total time: ~1 hour 30 minutes.

Variations

Swap the plain goat cheese for a herbed goat cheese log if you’d like an extra layer of flavor.
Use crackers or toasted pita chips in place of baguette slices for a different texture or gluten‑free option.
Add some toasted pine nuts or chopped toasted walnuts on top for crunch and nutty flavor.
Drizzle a little balsamic glaze or honey over the finished crostini for a sweet‑savory contrast.
Experiment with different herbs: thyme or sage instead of rosemary, for a variation in herbal notes.

Storage/Reheating

If you prepare the marinated sun‑dried tomatoes ahead of time, cover and refrigerate them for up to 2‑3 days.
Assemble just before serving for best texture (crostini stay crisp).
Leftover crostini (topped) should be stored in an airtight container in the fridge for up to 1 day; however, the baguette may lose its crispness. It’s better to keep toasted bread slices separate and assemble right before serving.
There’s no reheating required; serve at room temperature or slightly chilled.

FAQs

What type of goat cheese should I use?

Use a plain goat cheese log (soft chèvre) without strong additional flavors so the sun‑dried tomato marinade remains the star. You can choose herbed goat cheese if you prefer more herb flavor.

Can I use dried sun‑dried tomatoes (not in oil)?

Yes. If using the dried version, soak them in warm (not hot) water for about 15 minutes to soften them, then drain before chopping and proceeding with the marinade.

How far in advance can I prepare this recipe?

The sun‑dried tomato marinade can be made a few hours ahead or even overnight, then brought to room temperature about 30 minutes before serving. The toasted baguette slices are best made just before serving to retain crispness.

Can I serve this gluten‑free?

Yes. Substitute the baguette with gluten‑free bread slices or gluten‑free crackers. Toast them until crisp and proceed with the recipe.

How should I slice the baguette for best results?

Slice the baguette diagonally into approximately ½‑inch thick slices. This gives a larger surface area for topping and ensures the crostini are crisp without being too hard.

Is this dish suitable for vegetarians?

Yes. There’s no meat in this recipe, but be sure to check that the goat cheese and sun‑dried tomatoes comply with your vegetarian preferences (e.g., animal rennet, added ingredients).

Can I add other toppings?

Yes. After spooning the marinated tomatoes over the goat cheese, you might add toasted nuts, a drizzle of olive oil or balsamic glaze, fresh basil leaves, or even a small sprig of rosemary for garnish.

Will the crostini stay crisp if made ahead?

To maintain crispness, toast the bread slices just before serving. If you need to make them slightly in advance, let them cool completely and store in an airtight container; they may soften slightly but will still be good.

What wine or drink pairs well with this appetizer?

A crisp white wine like Sauvignon Blanc or a dry rosé works nicely with goat cheese and tomato. A sparkling wine or Champagne can also elevate this appetizer for a festive occasion.

Can I scale this recipe for a larger crowd?

Yes. Simply scale the ingredients proportionally (e.g., two or three times the amount) and prepare in larger batches. Ensure you have enough platter space to assemble and display the crostini for easy serving.

Conclusion

This goat cheese crostini with garlic and rosemary‑marinated sun‑dried tomatoes is a simple yet sophisticated appetizer that brings bold flavors with minimal fuss. It’s perfect for entertaining, holiday gatherings, or whenever you want a quick but impressive starter. Give it a try—you’ll enjoy how the creamy goat cheese, aromatic herbs, and rich sun‑dried tomatoes combine to create something truly memorable.