Goat Cheese, Beet & Pistachio Crostinis with Fig Balsamic Drizzle



I had some girlfriends visiting yesterday, and there are few things we love more than sitting around the kitchen table, chatting over snacks (typically with a glass of wine!) We always have the usual suspects: cheese and crackers, a dip or guac, fruits and veggies, and often some oven-baked options–keeping our palates intrigued as we giggle our way through catch-up conversation.

Inspired by the popular salad combination, I took a few familiar characters and let them play together on a crostini. The crunchy toast cracker is an ideal base for creamy goat cheese, acidic beets, savory pistachios and sweet fig balsamic drizzle. It’s got that multi-dimensional feel, allowing a variety of flavors and textures to sing. We dainty ladies (ha!) quickly cleared the first tray, and I continued to make more for us all to enjoy.

This gourmet-style appetizer is a great way to wow your guests without spending a whole lot of time prepping. Perhaps a sophisticated snack for Sunday’s Super Bowl or the next televised awards ceremony?



1 package Original New York Style Panetini oven baked Italian toast

1 (4 oz.) container spreadable goat cheese (I used Vermont Creamery)

JD Gourmet Barrel Aged Fig Balsamic Vinegar

About 1/2 cup chopped pistachios

About 1/2 cup fresh cooked beets, chopped (see photo above)


Dice beets into tiny squares.


Roughly chop pistachios, unless you bought them already prepared.


Spread goat cheese onto each crostini.


Add beets.


Top with pistachios.


Drizzle on fig balsamic.

Eat and enjoy over some great girl-talk! (Or manly conversation. Whichever you prefer…)


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