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Heirloom Tomato Crostini
- Total Time: 20 minutes
- Yield: 8 servings 1x
Description
I was messing around with recipes for tomato pie – the tomatoes in late summer and early fall are to die for. I didn’t want to take the time to make homemade pie crust, and the Riz pie crust shell just didn’t get it. Then I came across these Holland Rusks from Reese (see photo), and an idea was born! You can use another type of crostini if you can’t find these (they’re usually near the crackers in the grocery store), or you can make your own. Don’t order them online, because they’ll probably arrive as a box of crumbs! Also, you can use Beefsteak tomatoes if you can’t find Heirlooms.
Ingredients
- Reese Holland Rusks (or another crostini, the diameter of which should be at least as big as a tomato slice)
- 2 – 3 large Heirloom or Beefsteak tomatoes
- 1 8 oz. log goat cheese, softened at room temperature (I used plain, but herbed would be good also)
- 1/2 cup mayonnaise
- 1/3 to 1/2 cup grated parm cheese
- 4–6 spring onions, finely chopped
- salt, pepper, garlic powder to taste
- Basil leaves, for garnish
Instructions
- In a medium bowl, mix goat cheese, mayo, parm cheese , spring onions, and a little salt/pepper/garlic powder well. Taste and adjust seasonings if necessary. Set aside.
- Core and slice the tomatoes into thick rounds, discarding (or eating!) the ends.
- Open the package of Holland Rusks and lay 8 of them out. Place a scoop of the goat cheese mixture on each round, distributing evenly. Spread the goat cheese to cover each round.
- Lay a slice of tomato on top of each goat cheese topped round and press the tomato down slighly.
- Sprinkle each tomato with salt & pepper, and garnish with a basil leaf.
- Enjoy!
Notes
I served this alongside Hearts of Palm salad, see my blog for the recipe. These could also be served alone as an appetizer.
- Prep Time: 20 minutes
- Category: appetizer
- Method: mix and slice
- Cuisine: American
Keywords: appetizer, tomato, heirloom, crostini
SchnitzelGirl
Head Cook
I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.
