Name: Mini Crostini with Goat’s Cheese & Artichokes Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Mediterranean
Ingredients: 4 slices of white or sourdough bread; 1 tbsp olive oil, for brushing; 125g small log of goat’s cheese (you won’t use it all); 8 grilled artichoke hearts, from a jar; 1 small jar of pesto (about 3-4 tbsp); ½ packet of rocket leaves (about 30g)

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Introduction

These mini crostini with goat’s cheese and artichokes are perfect bite-sized snacks for any gathering. Crispy bread cups hold creamy goat’s cheese, savory artichokes, and a touch of fresh pesto for a deliciously elegant appetizer.

The image shows a white round plate on a white marbled surface, holding five pieces of bite-sized appetizers. Each appetizer has a small crispy light brown base shaped like a cup. Inside the base is a layer of shredded pale yellow cheese, topped with a piece of soft white cheese. On top of the cheese, there is a dollop of dark green pesto sauce and a fresh green arugula leaf, adding bright color and texture. A woman's hand is gently reaching towards one of the appetizers. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 slices of white or sourdough bread
125g small log of goat’s cheese (you won’t use it all)
8 grilled artichoke hearts, from a jar
A small jar of pesto
½ packet of rocket leaf
Olive oil, for brushing

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Cut the crusts off the bread slices, then cut each slice diagonally in half. Cut each half into 2 triangles, creating 16 pieces in total.
Step 2: Press each bread triangle gently into the cups of a mini muffin tin to form little bowls. Brush the tops lightly with olive oil.
Step 3: Bake the bread cups in the preheated oven for about 7 minutes, or until they turn golden and crisp. Remove and let them cool completely in the tin.
Step 4: Once cooled, top each bread cup with a small piece of goat’s cheese, half a grilled artichoke heart, and about 1 teaspoon of pesto.
Step 5: Arrange the crostini on a serving plate and scatter rocket leaves over them just before serving for a fresh, peppery finish.

Tips & Variations

Use sourdough bread for extra flavor and a sturdy base that crisps nicely.
If you prefer, substitute the pesto with sun-dried tomato paste or olive tapenade for a different twist.
For a crunchy texture, toast the bread slices lightly before shaping them in the muffin tin.
Add a drizzle of balsamic glaze over the finished crostini for a sweet contrast to the tangy cheese.

Storage

For best results, prepare and serve these crostini immediately. If you need to store them, keep the baked bread cups separate from toppings in an airtight container at room temperature for up to 1 day. Assemble just before serving to maintain crispness. Leftover assembled crostini are best eaten within a few hours and should be refrigerated, but note the bread may soften.

How to Serve

The image shows a round white plate with six small bite-sized appetizers arranged in an irregular pattern on a white marbled surface background. Each appetizer has three layers: the bottom layer is a light golden-brown crispy cup holding the snack, the middle layer is a dollop of creamy white cheese, and the top layer has a small pile of green leafy arugula and a spoonful of green pesto sauce with a slightly chunky texture. In the bottom right corner, part of the plate shows thin brown breadsticks and slices of reddish-brown cured meat with white cheese. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of goat’s cheese?

Yes, soft cheeses like cream cheese or ricotta can be good substitutes, though goat’s cheese offers a distinctive tangy flavor that pairs especially well with artichokes and pesto.

Can I make these crostini ahead of time?

You can bake the bread cups a few hours ahead and store them in an airtight container at room temperature. Assemble the toppings shortly before serving to keep the bread crisp and the flavors fresh.