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Goat’s Cheese Crostini with Salsa Verde Drizzle

Goat’s Cheese Crostini with Salsa Verde Drizzle


This simple, yet incredibly tasty meal makes an easy Sunday lunch.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 10 mins |
  • Cook Time : 12 mins
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1 loaf ciabatta, cut into 12 slices
1/3 C (80 ml) olive oil

Salsa verde
1/3 punnet (10 g) parsley
1/3 punnet (10 g) basil
1 Tbsp (15 ml) chopped capers
2 anchovy fillets
1 clove garlic, crushed
1 tsp (5 ml) mustard
1 Tbsp (15 ml) lemon juice
½ C (125 ml) olive oil

To serve
200 g hard goat’s cheese
caper berries
freshly milled black pepper
olive oil


Preheat the oven to 180 °C.

Place the slices of ciabatta onto a baking tray. Drizzle with the olive oil and bake for 10–12 minutes.

Salsa verde
Chop the parsley and basil in the blender and add the capers, anchovy fillets, crushed garlic, mustard and lemon juice. Add the olive oil slowly to make a thick sauce.

To serve
Top the crostini with a generous slice of goat’s cheese and drizzle with the salsa verde. Serve with caper berries, milled black pepper and a drizzle of olive oil. This is delicious with Chevin goat’s cheese but any goat’s cheese of your choice will do.