Crostini with Pickled Tomato and Goat Cheese

It was some time ago when I was really into making crostini. It you are not familiar with crostini, they are basically little toasts that are topped with whatever you can imagine. For me, I offered up crostini with olive tapenade with goat cheese, smoked steak, brie and cranberry sauce, and even a crab crostini around the holidays. There is something to be said about not only the simplicity of a crostini, but also the elegance. To me, a crostini is a perfect appetizer, and a perfect bite.

Pickled Tomato Crostini Recipe

As the summer months came to an end, I had a handful of tomatoes that were needing to be picked, and as I could have went ahead and sliced them up for a nice and easy tomato sandwich, I instead decided to pickle some of the tomatoes and create a pickled tomato crostini out of it.

If you have never pickled tomatoes, now your chance. They are bright and refreshing and go excellent with this crostini recipe.


  • 8 vine tomatoes, ripened
  • 1 tsp whole black peppercorns
  • 2 bay leaves, large
  • 3 cloves garlic, smashed
  • 1 cup red wine vinegar
  • 2 tbsp kosher salt
  • 1 tbsp honey
  • 1 1/2 cups of water
  • French baguette, sliced
  • Goat cheese
  • Olive oil

Start by pickling your tomatoes. In a sauce pan, combine the peppercorns, bay leaves, garlic, vinegar, salt, honey, and water. Give a good stir, then bring to a boil. Stir until your salt is completely dissolved. Remove from the heat, let cool for about five minutes.

Add your tomatoes to a large glass jar, large enough to hold all of the tomatoes, and have room for the pickling liquid. Pour all of the ingredients from the sauce pan into the container to completely cover the tomatoes. Seal, and place in the refrigerator for a couple of days.

To make your crostini, preheat your oven to 350 degrees.

Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.

Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.

Spread the goat cheese on the top of each crostini, making a thin base. If you have extra goat cheese, add more to each crostini.

Next, take some of the pickled tomatoes, and gently place on top of each crostini.

That’s it. Simple stuff but extremely delicious. Taking a bite yields a nice crunch to the crostini, then the creaminess of the cheese, balanced by the tartness of the pickled tomato. I can say no more, it’s just really great. Hope you enjoy.

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

Leave a Reply

Your email address will not be published. Required fields are marked *