Goat Cheese and Arugula Crostinni

Goat Cheese and Arugula Crostinni

This recipe is part of a series on how to host a garden party. Enjoy tips, tricks, and more delicious recipes!

Goat Cheese + Arugula Crostini:

1 loaf of French bread (Recipe shared in Issue 5)

Goat Cheese

Sun Dried Tomatoes

Diced Red Onion

Balsamic Glaze

  1. Soften the sun dried tomatoes in hot water for 5 minutes and then drain.
  2. Slice the bread into 2 inch thick slices and place onto a cookie sheet. Brush each slice each piece with goat cheese. Broil in the oven until toasted around the edges. 
  3. Top with sun dried tomatoes, diced red onion and top with balsamic glaze. Serve. 

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