Green Olive, Goat Cheese & Basil Crostini

People who know me know I love to entertain, have friends over, just get together and talk and EAT!  I get this from my father. .  my father is a restaurant owner (owns two actually in Dallas, TX and has been in the restaurant business ever since I was a little kid). Anyway, he loves people, food and good times so what better business to be in?

Growing up, I think my brother, sister and I learned how to be good hosts from him and my mom. To always have a TON of food when you have guests over, make your guests comfortable and happy, basically feed them and make sure their glass isn’t empty .  I’ve learned a lot from my dad and there will be a few more posts talking about him because, as I’ve grown into adulthood, I see a lot similarities with my dad and I (good and bad). Anyway, he is a good man and good father and loves us a bunch!

I’m ALWAYS looking for good appetizer recipes – so, here’s a lovely green olive, goat cheese and basil crostini. .  one that will be sure to please any guests you have over! My husband and I enjoyed some of these tonight before dinner over a glass of red wine. These are delicious!

Hope you enjoy!



  1. Picholine or other green olives, chopped (1/2 cup)
  2. Black kalamata olives, chopped (1/2 cup)
  3. 3 tablespoons extra-virgin olive oil
  4. 2- 3 tablespoons balsamic vinegar
  5. 1/2- 1 teaspoon crushed garlic (use however much you want)
  6. 1/2 baguette, sliced 1/2 inch thick and toasted
  7. 3/4 cup soft goat cheese (6 ounces)
  8. 1/2 cup basil; torn for garnish


  1. To prepare the toasted baguette: I prefer to just toast them on the stove in a large pan. Cook on med-high. Drizzle 1-2 tablespoons of olive oil onto pan and place baguette pieces there. Toast until bread becomes golden brown; flip and toast both sides until crunchy.
  2. Chop up your olives
  3. In a medium bowl, mix the olives, olive oil and garlic
  4. Assemble: Spread each slice of toasted baguette with 2 teaspoons of the goat cheese, top with 1 tablespoon of the olive mixture, splash some balsamic vinegar over each one and top with the torn basil. (I like everything pretty chunky so I didn’t spread my cheese all that much and I piled on the olives!)
  5. Arrange the crostini on a platter and serve!

Up close & personal.

You can also prepare the toasted baguette in the oven:
  1. Put oven rack in upper third of oven and preheat oven to 350°F.
  2. Put bread slices in a large shallow baking pan and brush slices with olive oil. Season lightly with salt and pepper if desired, then bake until pale golden, about 8-10 minutes. Rub toasts with cut sides of garlic (if desired).

Recipe adapted from Food & Wine’s Green Olive and Walnut crostini recipe. See that recipe here.


2 thoughts on “Green Olive, Goat Cheese & Basil Crostini

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