Roasted Red Pepper and Goat Cheese Dip Crostini

Crostini is one of my absolute favorite ways to eat so many foods. It can handle almost any flavor combination whether sweet or savory.

This crostini is what I love to make when I come back from the farmers market. It is a tangly delicious dip loaded with so much flavor.

Herbs and bread are always my favorites at the market and I just buy some capers and red peppers to finish it off. In the summer, I buy the red peppers at the market and roast my own.

This crostini makes a great appetizer when entertaining or a light meal during the warmer months. It is a really delicious treat. It is also great for the holidays with the red and green colors.

The ingredients

• Goat cheese. The goat cheese is the base for all the delicious flavor add-ins. Look for plain full fat goat cheese.
• Capers. The capers add a salty bite to the goat cheese spread.
• Jarred roasted red peppers: Most of the year, I use jarred roasted red peppers. When red peppers are in season I like to roast my own. If you want to do this, you can follow my how to roast poblano peppers post which is the same process.
• Fresh herbs and green onions. Use your favorite fresh herbs here. I like a mix of basil, oregano and chives.
• Garlic. Try to use only fresh garlic.
• Kosher salt and pepper
• Baguette bread. I prefer a baguette-style bread for the crostini but you can also use a ciabatta or rustic bread that is sliced up.

How To Make

Making this could not be any simpler. Here is what it looks like:

1. Soften the goat cheese: Take the goat cheese out of the fridge and let it sit on the counter for 30 minutes to soften.
2. Chop the herbs and garlic: While the goat cheese softens, make the baguette. Cut the baguette bread into slices then brush with some olive oil and toast up under the broiler. Make sure to crisp up both sides.
3. Make the dip: Now mix all the herbs and garlic with the goat cheese. Wait on the roasted red peppers until right before serving because the red peppers can make the cheese spread watery if it sits too long.
4. Assemble: When you are ready to eat, mix int he roasted red peppers into the goat cheese then spread a thin layer over the bread and serve.

The key to making the goat cheese spread that gets slathered on top of the crostini is making sure the goat cheese is at room temperature to ensure easy mixing of all of the ingredients.

Making This Dip Ahead of Time And Storing

The goat cheese spread for these crostini can be made ahead of time making it a great party appetizer. I also love making a big batch of this spread and keeping it in the refrigerator for a quick and tasty lunch.

When you make this ahead of time, just store the mixed goat cheese spread in an air tight container in the fridge for up to one week. Make sure to give it a good stir before using.