Lemon Rosemary Goat Cheese Crostini

You can make much more than a pitcher of lemonade. Lemon goes equally well with sweet as it does savory. Using lemon in appetizers keeps them light and fresh. Lemon adds brightness to vegetables, and puts just the right amount of kick in chicken and fish. Switching gears and incorporating sugar with lemon creates dreamy desserts. There’s so many ways to use this citrus fruit, so the next time life gives you lemons, ask for an extra bag.  


  • 6 ounces goat cheese, softened
  • Zest of ½ lemon
  • 1-2 tablespoons lemon juice
  • 1 tablespoon chopped fresh rosemary
  • Salt and freshly ground black pepper to taste
  • 1 pint cherry tomatoes
  • 2 cloves garlic, minced
  • 3 tablespoons olive oil, divided
  • 1 12-inch baguette


Preheat oven to 400 degrees F.

Toss cherry tomatoes with minced garlic and 1 tablespoon of the olive oil. Spread on baking sheet and roast 10-12 minutes, or until the tomatoes begin to blister. Remove and let cool. Reduce oven temperature to 325 degrees.

In medium bowl, combine goat cheese with lemon zest, lemon juice and rosemary. Season with salt and pepper to taste.

Slice baguette on the diagonal into 18 thin slices. Brush each slice with a bit of the 2 remaining tablespoons olive oil. Arrange on baking sheet and place in oven to toast, about 10 minutes. Watch so the bread doesn’t brown, just crisps.

Top each slice with a dollop of goat cheese mixture, then press a cherry tomato on top, allowing some of the juice to release. Top with freshly cracked pepper. Serve immediately.