Pioneer Woman Cheese Lovers Crostini

Pioneer Woman cheese lovers crostini turns brie, goat cheese, pesto and cherry preserves into a crunchy, creamy appetizer platter in 25 minutes. It's an easy party appetizer idea for game day, holiday gatherings, baby showers or potluck nights, and it's a no-bake finger food.

Toast the baguette slices on both sides until they're crisp and browned, because that crunch is what holds up the creamy toppings. Skip it and the soft bread turns soggy under the cheese within minutes.

Instead of one topping, you build four different crostini from the same toasted baguette, each with its own cheese and a sweet, salty or fresh finish. Cherry preserves on the brie and an olive pressed into goat cheese give a mixed platter that looks like it took far longer.

Pioneer Woman Cheese Lovers Crostini

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

25

minutes

Cooking time

10

minutes

Calories

110

kcal

Crisp griddled baguette slices carry creamy brie, herbed cheese, pesto and goat cheese with a few simple finishing touches. Each bite stays crunchy under the soft, melty toppings.

Ingredients

• 1 baguette, cut into 1/2-inch slices
  

• Olive oil, for drizzling
  

• 4 oz. brie cheese, thinly sliced
  

• 3 tbsp. herbed cheese spread (such as Boursin, Rondelé or Alouette)
  

• 1/4 c. prepared pesto
  

• 2 oz. goat cheese
  

• 1/4 c. cherry preserves
  

• 1/2 c. grape tomatoes, halved
  

• 1/4 c. pitted olives, such as kalamata
  

• 4 oz. fresh mozzarella cheese, cut into small cubes
  

• Grated parmesan cheese, for topping
  

• Small leaves basil, for topping
  

Directions

• Toast the bread: Heat a griddle or grill pan over medium-high heat, then drizzle the baguette slices with a little olive oil. Cook as many slices as fit in a single layer, flipping once, until both sides are slightly crisp and browned.
• Cool the toasts: Move the toasted slices to a rack or plate to cool. Then repeat with the remaining bread so every slice gets the same crunch.
• Add the cheeses: Layer thin slices of brie on some toasts and spread herbed cheese on others. Then spoon pesto onto a few more and crumble goat cheese over the rest.
• Finish the brie and goat cheese: Spoon a little cherry preserves over the brie crostini. Then press a couple of pitted olives into the goat cheese ones.
• Finish the herbed and pesto ones: Lay two halved grape tomatoes on each herbed cheese crostini. For the pesto ones, top with a cube of fresh mozzarella and a little extra pesto.
• Garnish and serve: Just before serving, drizzle the herbed cheese and tomato crostini with olive oil and top with grated parmesan. Then scatter small basil leaves over the pesto and mozzarella ones so the platter looks extra pretty.

Tools for this recipe

• Lodge 10.5-inch square cast iron grill pan, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cheese lovers crostini ahead of time?

Toast the baguette slices up to a day ahead and keep them in an airtight container at room temperature. Add the toppings right before serving, since the bread softens once the cheese and preserves sit on it.

What can I use instead of a griddle or grill pan?

A regular skillet works the same way, or you can toast the oiled slices on a sheet pan in a hot oven. Flip them once so both sides crisp and brown.

Can I swap the cherry preserves?

Fig jam, apricot preserves or a drizzle of honey all pair nicely with brie. Pick something sweet with a little tang so it balances the creamy cheese.

How do I store leftover crostini?

Topped crostini don't keep well, because the bread turns soft and chewy overnight. If you have leftovers, store the toppings separately in the fridge and rebuild fresh toasts the next day.

What's the most common mistake with crostini?

Under-toasting the bread is the usual problem, since pale, soft slices can't hold up the toppings. Cook them until they're browned and crisp, and let them cool before you add anything.