You’ll love to snack on these goat cheese toasts. They’re elegant, don’t take long to prepare and taste terrific! Toast up a batch today!
In Spain they call these tostas, tostadas or canapes depending on which bar you’re standing in. It doesn’t matter what you call them, as long as you put a couple on my plate. Each component adds it’s own distinct flavor or texture from the crunch of the toasted bread to the sweet bite of raisins on top.
As you might expect, it all starts with the bread. Purchase a baguette or Italian style loaf that’s still fresh and not too crusty. Cut the slices about an inch thick and toast them.
Next, gather the ingredients for the topping… caramelized onions, tomato and basil jam, goat cheese and some raisins, pine nuts and balsamic glaze for garnish.
Feel free to make substitutions to suit your preferences or the ingredients you have on hand. Don’t have tomato jam? Try strawberry or raspberry instead. Don’t like goat cheese? Substitute brie or cream cheese.
The combination in the photos is one I’ve had several times at a nearby restaurant that’s well known for their canapes. You can choose one or several of various types. When you place your order, the waiter will put them on a tray and heat them up in a commercial style toaster oven.
They’re delicious as a snack or as part of a larger appetizer spread. Enjoy!
- 6 slices of baguette or Italian loaf, sliced on the diagonal about 1 inch thick
- 1 medium onion, thinly sliced (about a cup)
- 1 tablespoon olive oil
- pinch red pepper flakes (optional)
- tomato basil jam (or strawberry, raspberry, etc)
- 3 ounce log goat cheese (I used the kind with a rind), cut into slices
- 2 tablespoons toasted pine nuts
- balsamic glaze
- parsley for garnish (I used dried)
- Caramelize the onions in the olive oil and red pepper flakes, about 20 minutes.
- Meanwhile, toast the pine nuts in a dry pan, being careful not to burn them.
- Toast the bread and generously spread the jam on each slice.
- Arrange two pieces of goat cheese on top of the jam, then spoon the caramelized onions on each piece.
- Garnish with the toasted pine nuts, raisins and parsley, drizzle with the glaze.
If desired, heat the toasts under the broiler for a two minutes. We usually eat them right away.