Local Tomato & Goat Cheese Crostini's

We've got an amazing summer bounty of tomatoes here at the Co-op! We decided to feature them in a delicious appetizer using other local ingredients. This recipe is SUPER local, and features bread from Central Illinois Bakehouse, goat cheese from Prairie Fruits Farm, basil from Green Pantry Nursery, and honey from Sasse's Apiary!

Central Illinois Bakehouse demi baguette
Prairie Fruits Farm Chevre Frais with Herbs de Provence
1 container
Local cherry tomatoes
1 pint
Green Pantry Nursery sweet basil
1/4 cup
Sasse's Apiary honey
1/4 cup
Balsamic vinegar

Prep time: 5 minutes

Cook time: 10 minutes

Servings: 6

Calories per serving: 284


  1. Preheat oven to 350 degrees Fahrenheit. 
  2. Slice the demi-baguette and lightly toast in the oven, for 5-10 minutes depending on the freshness of the bread.
  3. Meanwhile, prepare the basil in a chiffonade, and dice the cherry tomatoes.
  4. When the bread is done, spread a decent amount of goat cheese on each slice. Top with cherry tomatoes and sweet basil.
  5. Dip a spoon into the honey and drizzle evenly over the top of the crostini. Just before serving, drizzle with a light amount of olive oil.