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Herbed Tomatoes & Baked Goat Cheese with Crostini

Servings: 4

This easy hors ‘doeuvre brings the flavor of sun-ripened summer tomatoes to your holiday party.


  • 2 Tbs. extra virgin olive oil; more for the baguette
  • 1/3 cup grated carrot (on medium holes of box grater)
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped pitted Castelvetrano olives
  • 1 14-oz. can Mutti® Finely Chopped Tomatoes (Polpa)
  • Kosher salt and freshly ground black pepper
  • 1 7-oz. wheel of goat cheese brie, rind removed or 4 oz. goat cheese
  • 4 tsp. mixed herbs, such as basil, parsley, and oregano
  • 1/4 tsp. granulated garlic
  • Sliced baguette, brushed with olive oil and toasted


  • Position a rack in the center of the oven and heat the oven to 450°F.
  • Put the oil in a medium saucepan over medium heat until the oil shimmers. add the carrot, onion, and olives, and cook until the vegetables begin to soften and the oil turns light orange, stirring occasionally, about 3 minutes. add the tomatoes, 1/2 tsp. salt, and ¼ tsp. pepper, and continue to cook, stirring occasionally, until the mixture is heated through, 2-1/2 to 3 minutes.
  • Divide the mixture among four 4-oz. ramekins. Transfer the ramekins to a rimmed baking sheet. Divide goat cheese among the ramekins and bake until the cheese is melted and just begins to turn golden around the edges, 3 to 4 minutes. Remove from the oven, top the cheese with 1 tsp. of the mixed herbs, and serve with the toasted baguette.


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Reviews (1 review)

  • User avater
    ArmandLewis | 10/04/2019

    Very nice!

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