Goat’s cheese crostini selection

Looking for some appetisers for the holiday season?  Then look no further than these crostini recipes.  They are simple to make, can be made in advance and use some great, seasonal ingredients.  And of course they taste as good as they look!

Since I was making these for my lunch while recipe testing I made them a little larger, more bruschetta size.  If you are planning on serving these at a table that’s probably suitable.  However if you are wanting these for canapes you probably want to make them a little smaller so they are bitesize.

Now I know these all contain goat’s cheese.  Well you might as well know I love goat’s cheese.  However if you are not a fan you could go with ricotta or cream cheese.  It’s helpful having one central ingredient so it makes preparing them easier.

Sweet potato and goat’s cheese crostini

Place some sweet potatoes in a hot oven for about an 30 – 60 minutes depending on the size.  Turn them occasionly and make sure they are really, really soft.  Scoop into a bowl and add some grated nutmeg and amareto to taste.  Amareto is an Italian liqueur and my favourite brand is Disaronno.  Season to taste with salt.  You can chill at this step.

To assemble.  Spread some of the sweet potato on the bread and top with goat’s cheese and a little bit of rocket.

Roasted grape and goat’s cheese crostini

Cut some red grapes in half and add to a bowl with some olive oil and chopped rosemary.  Stir and place in a roasting tray in the oven for about 5 minutes.  Checking on them constantly.  The idea is to warm slightly, making the grapes lovely and sweet, rather than add any colour.  Set aside until ready to serve.

To serve spread some goat’s cheese on the crostini and top with a couple of the grape halves.

Pear, walnut and goat’s cheese crostini

Thinly slice some pear, I like William’s variety.  Spread goat’s cheese on the crostini and top with the sliced pear, chopped walnuts and drizzle with some honey.