Pesto and goat's cheese croûtes

Pesto and goat's cheese croûtes

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A lot like bruschetta, grilled bread is spread with spicy red pesto and topped with melted goat's cheese are teamed with an unusual tomato salad that marries fresh tomatoes with the intense flavour of the sun-dried version.

Pat Alburey

Serves: 4 

  • 6–8 small tomatoes
  • 12 sun-dried tomatoes in oil
  • 2 tablespoons extra virgin olive oil
  • 3 teaspoons balsamic vinegar
  • Salt and black pepper
  • 1 loaf French bread
  • 4–5 tablespoons red pesto or 2 tablespoons wholegrain mustard
  • 200g fresh goat's cheese

Preparation:15min  ›  Cook:2min  ›  Ready in:17min 

  1. Preheat the griller to high. Cut the fresh tomatoes into thin slices and arrange on four plates. Drain and slice the sun-dried tomatoes and scatter over the fresh ones.
  2. Drizzle the oil and vinegar over the tomatoes and season to taste with salt and pepper.
  3. To make the croûtes, cut 12 diagonal slices, each about 2.5cm thick, from the French bread. Spread each slice with some red pesto or mustard, put a spoonful of goat's cheese on top and season with black pepper.
  4. Put the croûtes under the hot griller for 1–2 minutes, or until the cheese has melted slightly.
  5. Place three grilled croûtes on each plate alongside the tomato salad and serve.


good source of vitamins A, B group, C and E.


These can be assembled ahead of time, kept in the refrigerator and grilled just before serving.

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