Goat Cheese Crostini With Grilled Vegetables

6 servings
30 min prep time
40 min total time


1 (1/2-inch-thick) baguette, sliced diagonally

1/2 cup olive oil

Salt and pepper

1 mini-eggplant, sliced

1/2 pound asparagus, blanched and bottoms trimmed

8 mushrooms whole

1 bell pepper, cut in half

4 ounces Vermont Creamery Goat Cheese

4 ounces Vermont Creamery Garlic & Herb Goat Cheese Dip

4 ounces Vermont Creamery Red Pepper & Lemon Goat Cheese Dip

1 ear corn in the husk, soaked in water for 15 minutes

1/4 cup mixed herbs, chopped (such as thyme, basil, and/or oregano)


  • STEP 1

    Heat grill to medium or charcoal grill until coals are ash white.

  • STEP 2

    Toss sliced bread with 4 tablespoons of olive oil in bowl, sprinkle with salt and pepper. Grill bread 2-3 minutes on each side until lightly toasted and grill marks appear. Place bread on a large platter.

  • STEP 3

    Place corn on grill. Grill, turning occasionally, while preparing the other veggies. Grill corn about 15 minutes.

  • STEP 4

    Toss veggies with remaining olive oil, sprinkle with salt and pepper.  Grill 3-5 minutes on each side until they become soft and show nice grill marks. Set aside to cool to room temperature.

  • STEP 5

    Slice eggplant, mushroom, and bell pepper into thin slices or cubes. Slice asparagus diagonally into 2-inch pieces. Remove the husk from corn; cut corn off the cob.

  • STEP 6

    Spread creamy goat cheeses on bread slices; top with grilled veggies. Garnish with fresh herbs.