Stupid-Easy Recipe for Goat Cheese Mousse Crostini (#1 Top-Rated)


Toast up slices of your favorite french baguette, slather it with this tangy goat cheese mousse and then top each crostini with warm toasted nuts and fresh herbs. (A drizzle of Balsamic Caramel (see Chef’s notes) really takes these to the next level, too.) They make for bite-sized perfection!

Satisfy your sweet tooth with this easy-to-make recipe for Goat Cheese Mousse Crostini.

1. Info for Goat Cheese Mousse Crostini

  • Cook Time: 1 hr 2 min
  • Total Time: 1 hr 2 min
  • Servings: 45
  • Calories: 128.39 kcal

2. Ingredients for Goat Cheese Mousse Crostini

  • 2 1/4 cups goat cheese, room temperature
  • 1/3 cup heavy whipping cream, cold
  • 3/4 cup heavy whipping cream, cold
  • 2 teaspoons fresh rosemary, chopped fine
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup balsamic vinegar
  • 1/2 cup dry red wine or port
  • 3/4 cup granulated sugar
  • 1 Tablespoon shallot, minced
  • 1/2 teaspoon whole black peppercorns
  • 1 sprig fresh rosemary (small)
  • 1 French Baguette, sliced into 1/4” thick rounds
  • 1/3 cup olive oil
  • 1 teaspoon flake salt, preferably Maldon
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 cup toasted walnuts, chopped
  • 1 Tablespoon fresh thyme leaves, chopped

3. Directions:

  1. Special Equipment: spatula; rimmed baking sheet; baking rack; pastry brush; thermometer; fine-mesh strainer
  2. For the goat cheese mousse: In a medium mixing bowl, add 2 1/4 cups goat cheese, ⅓ cup of the heavy cream, rosemary, lemon zest, and black pepper. Fit the KitchenAid® 7-Speed Hand Mixer with the turbo beater attachments. Place the beaters into the goat cheese mixture and turn to speed 2. Mix until just combined, then gradually increase to speed 4 and cream for 2 minutes, or until the goat cheese is light and creamy. Use a spatula to scrape down the bowl and beaters as needed during the mixing process. Once the mixture is creamy, turn off the mixer and remove the turbo beaters.
  3. In a medium mixing bowl, add the remaining ¾ cup heavy cream. Fit the hand mixer with the whisk attachment. Place the whisk into the cream and turn to speed 4. Whip until the cream begins to thicken, about 1 minute, then increase to speed 7 and whip until soft peaks form, another 35-45 seconds. Turn off the mixer.
  4. Using a spatula, gently fold the whipped cream into the goat cheese mixture in 3 increments until combined. Take care to not overmix the mousse by folding, not stirring. Place the mousse into a bowl until ready to use.
  5. For the balsamic caramel: Place 1/2 cup balsamic vinegar, 1/2 cup red wine(or port), 3/4 cup sugar, 1 Tbs shallots, 1/2 tsp peppercorns, and rosemary sprig into a small, but tall, saucepan. Set over a stove turned to medium heat. Using a spatula, stir until the sugar dissolves. Dip a pastry brush in water and brush down the sides of the saucepan (this will prevent crystallization of the syrup). Bring the mixture up to a boil, then cook, without stirring, until it reaches 235ºF/112.7ºC on a thermometer, 6-9 minutes. (If the mixture begins to bubble over, simply reduce the heat a bit to prevent it from overflowing). Remove the saucepan from the stove and strain the caramel into a heat proof container. Discard the solids. Let the caramel cool to room temperature before serving.
  6. For the crostinis: Preheat the oven to 350ºF/180ºC/gas 4, and place the rack in the center of the oven. Brush one side of the crostinis with 1/3 cup olive oil, then flip the pieces and brush the other side, then arrange them on your baking sheet. Season the tops with a sprinkling of flake salt and black pepper, the bake until golden (about 12-15 minutes). Remove from oven and let cool before using.
  7. For the assembly: Spread 1-2 rounded teaspoons of the goat cheese mousse onto each crostini and top with the Balsamic Caramel, toasted walnuts and fresh thyme. Place finished crostinis on a platter and serve.
  8. Chef’s Notes: To toast walnuts: Preheat the oven to 350ºF/180ºC/gas 4. Line a rimmed baking sheet with parchment paper. Scatter the walnuts onto the parchment paper and place in the oven. Bake for 7-10 minutes, or until golden. Shake or stir the baking sheet occasionally so the walnuts bake evenly. Let cool on a baking rack.
  9. Be sure to use a high quality goat cheese that comes in a round or log so you get a creamier texture for the mousse. (Avoid pre-crumbled goat cheese for this recipe.)
  10. Crostini can be made up to 3 days in advance of assembly. After toasting, place them in a sealed plastic bag stored at room temperature.

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