Pecan and Goats Cheese Crostini

    45 minutes

    These lovely rich goats cheese crostini are lovely with white wine. Don't toast the baguette too much, it should just be lightly crunchy.

    76 people made this

    Serves: 24 

    • 1 baguette, cut into 24 thin slices and toasted
    • 300g soft goats cheese
    • 1/2 cup finely chopped pecans
    • 12 red seedless grapes, halved

    Preparation:30min  ›  Cook:15min  ›  Ready in:45min 

    1. Pour chopped nuts into a bowl, and set aside. Spread each bread slice with approximately 1 tablespoon goats cheese. Dip into the pecans to thoroughly coat the cheese. Arrange on a plate, and push a grape half into the top of the cheese on each slice.


    Toast the slices of baguette on a baking tray under the grill for just a couple minutes - they shouldn't be too crunchy. You could also toast the pecans in a dry frying pan, if desired.

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    Something else. This recipe was awesome! I toasted the pecan chips and chopped up my grapes. Then sprinkled both on top of the cheese. That way there's some grape in every bite! It got rave reviews from my guests! Will definately make again.  -  29 Sep 2008


    Delicous! I made this per the recipe, and I loved them. I did make another trip to the refrigerator for more grapes, but I thought this combination was wonderful! Thank you, Virginia!  -  29 Sep 2008


    This recipe was a hit at a cocktail party. I used goat cheese flavoured with basil and roasted garlic and toasted the baguette before spreading the cheese. Will definitely use this recipe again.  -  29 Sep 2008