Pecan and Goats Cheese Crostini

    Pecan and Goats Cheese Crostini


    71 people made this

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

    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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    Reviews (5)


    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


    I used the main idea but using what I had on hand, substituted crackers for bread, cream cheese for goat cheese and almonds for pecans. Still great. - 29 Sep 2008


    Yum. Quick and easy. In fact, almost too quick. My husband didn't have a bottle of wine opened yet because he anticipated it would take longer to make. I also screwed up and actually mixed the nuts in the goat cheese. Also, I used straight goat cheese instead of the herbed kind and added more grape halves on top because it seemed like you needed a bit of sweetness with every bite. - 29 Sep 2008

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