I served these crostini at a backyard party and watched people come back for seconds and thirds. Sourdough bread sliced half an inch thick and grilled until toasted with dark marks. Topped with a mixture of mascarpone and goat cheese, beaten together until smooth. Cherry tomatoes tossed with olive oil, salt, and pepper, grilled until blistered and slightly charred. Piled on the cheese and drizzled with balsamic glaze.
The cheese mixture is what you are building on — mild and creamy against the heat. Mascarpone is mild and creamy, goat cheese is tangy and sharp, and blended they become something richer than either one alone. The grilled cherry tomatoes burst in your mouth, hot and sweet against the cold cheese. The balsamic glaze on top is dark and sticky. These don’t last long here.
Tips for Making Grilled Tomato and Cheese Crostini
Mix the cheeses until smooth
One cup each of mascarpone and goat cheese, beaten together with a fork or spatula until no lumps remain. The texture should be thick enough to spread without sliding off the bread.
Make the cheese mixture ahead if needed. It keeps in the fridge for up to three days.
Grill the tomatoes until they blister
Toss two cups of cherry tomatoes with olive oil, salt, and pepper. Grill them in a grill basket or on skewers until the skins blister and char.
Some will split open. That is what you want. The juices mix with the balsamic glaze and the cheese on the bread.
Grilled Tomato, Mascarpone and Goat Cheese Crostini
Total Time: 20 minutes
Yield: Makes 8 to 10 crostini
Description
Enjoy a summer evening with these delicious crostini topped with creamy mascarpone, goat cheese, blistered tomatoes, and a balsamic glaze.
Ingredients
Units
- 1 loaf sourdough bread
- 1 cup mascarpone cheese
- 1 cup goat cheese
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- Salt and pepper to taste
- Balsamic glaze for drizzling
Instructions
- Preheat your grill to medium-high heat.
- Slice the sourdough bread into 1/2 inch thick slices.
- In a bowl, mix mascarpone and goat cheese until smooth.
- Toss cherry tomatoes with olive oil, salt, and pepper.
- Grill the bread slices until they are toasted and have grill marks.
- Grill the cherry tomatoes until blistered and slightly charred.
- Spread the cheese mixture on the grilled bread slices.
- Top with grilled tomatoes and drizzle with balsamic glaze.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Category: Appetizer
Method: Grilling
Cuisine: American
Nutrition
- Serving Size: 1 crostini
- Calories: 150
- Sugar: 3
- Sodium: 200
- Fat: 8
- Carbohydrates: 15
- Fiber: 1
- Protein: 5
Frequently Asked Questions
What is balsamic glaze?
A thick, syrupy reduction of balsamic vinegar. You can buy it bottled or make it by simmering balsamic vinegar until it reduces by half. It should drizzle, not pour.
Can I use a different bread?
Sourdough is best for its sturdy structure and tang. Ciabatta or French bread work too. Avoid soft breads that collapse under the toppings.
Can I make these ahead?
Grill the bread and make the cheese mixture ahead. Assemble just before serving so the bread stays crisp.
If You Liked This Recipe, You’ll Love These
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- Perfect Appetizer with Chardonnay: Baked Sun-Dried Tomato and Goat Cheese Dip
- Tomato and Feta Bruschetta Bread
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