- 3 ounces prepared vegan goat cheese*
- 1 teaspoon chopped fresh thyme
- 2 teaspoons fresh-squeezed lemon juice
- 1 minced garlic clove
- 8 (1-ounce) slices sourdough bread
2. Arrange the bread slices in a single layer on a jelly roll pan or baking sheet, and bake at 400 degrees for 8 minutes.
Note: definitely use a fresh loaf of sourdough, not presliced bread; you'll want that heftiness and freshness for the best results.
3. Remove from the oven and turn the slices over; spread evenly with the goat cheese mixture (about a heaping tablespoon per bread slice). Bake for an additional 5 minutes, until well toasted.
The crostini will be best served immediately. Because they're crispy-crunchy, the crostini are perfect for dunking into a bowl of soup. Tonight I paired with a store-bought white bean soup, but you could also try my White Bean Soup from this blog.
*To prepare the goat cheese, combine 3 ounces crumbled vegan feta (such as Veg Cuisine), 2 tablespoons Tofutti cream cheese, 1 tablespoon vegan sour cream, and a splash of lemon juice; mix with a fork until blended, and then proceed as directed in the recipe above. You can prepare the goat cheese in advance and refrigerate until ready to use.
4 servings (2 crostini), Calories 214
Absolutely delicious. The lemon juice and sourdough both gave a tangy zip to the flavor, and the fresh thyme was great. The bread was toasted to perfection - just slightly soft and chewy in the center, but crisp on the outside... and perfect with that bowl of soup. I hadn't really anticipated the garlic flavor, but one bite and I knew this would be my new go to "garlic bread" for pasta nights in the future.