Jalapeño Crostini

Perusing a restaurant menu, drooling over the photos in a food magazine, watching a cooking show, reading blogs, dreaming. There's so many places to find inspiration for recipes and meals....

Perusing a restaurant menu, drooling over the photos in a food magazine, watching a cooking show, reading blogs, dreaming. There’s so many places to find inspiration for recipes and meals. With so many flavors, ingredients, techniques, and cuisines available, there’s always a new way to create a recipe or eat a dish that I haven’t tried before. For me that is one of, if not the most thrilling part of the food world. It’s what keeps me going, keeps me invigorated. 

Interestingly enough, I can’t remember how the idea for this recipe came to be. All I know is that I’m glad it did. Hopefully you’ll be glad too!

P.S. – If you like spicy, don’t seed the jalapeno. If you don’t like spicy (like me), scrap the seeds off. If you’re somewhere in between, leave some of the seeds in. 

P.P.S. – If you’re cooking outdoors, feel free to grill the crostini instead. Grill 2-3 minutes per side over medium heat. Add the cheesy topping and grill for an additional 2-3 minutes with lid closed, until cheese begins to bubble and melt.

Recipe Rundown
Taste: A delightful combination of Southwest/Spanish flavors. Tangy, spicy, fresh.    
Texture: The bread is perfectly crisp and the topping is lusciously cheesy.
Ease: Simple & fast. 
Appearance: I had a hard time not sneaking one off my platter while photographing.
Pros: Simple, fast, perfect for entertaining.
Cons: 0. 
Would I make this again? Yes.

Jalapeno Crostini
Makes 24 crostini
Recipe by Tessa of Handle the Heat

  • 1 small baguette, sliced thinly on the diagonal (about 24 slices)
  • 2 tablespoons olive oil
  • 1/4 cup crumbled goat cheese
  • 8 ounces cream cheese, at room temperature
  • Zest of 2 limes
  • Juice of 1 lime
  • 1 teaspoon chopped fresh thyme, plus extra for garnishing
  • 1 large jalapeno (or 2 small), seeded and minced
  • Salt & freshly ground black pepper

Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side (toasted crostini can be kept in an airtight container at room temperature for up to 3 days ahead of time)

Combine remaining ingredients in a small bowl with a rubber spatula. Spread cheese mixture on crostini and bake for an additional 3-4 minutes, until cheese bubbles slightly. Place crostini on a platter and garnish with thyme.

11 Responses to “Jalapeño Crostini”

  1. #
    Maris — June 1, 2011 at 12:18 pm

    I am so excited to see this recipe and cannot wait to make it!

  2. #
    Jessica — June 1, 2011 at 5:18 pm

    This sounds delicious Tessa! And I have the exact same placemat! Gotta love World Market! 😉

  3. #
    Nella22 — June 1, 2011 at 6:47 pm

    yum, love the heat in this! 🙂

  4. #
    Alicia — June 1, 2011 at 7:43 pm

    Sounds great – I love how crostini is so versatile. The flavor combo here sounds terrific.

  5. #
    Kacye — June 2, 2011 at 9:36 pm

    This looks amazing! I could live off of an appetizer like that!

  6. #
    vanzare masini — June 3, 2011 at 2:04 pm

    Hmm it looks incredible good, and i am sure it tastes delicious. I will try this recipe for sure, thanks a lot for sharing with us.

  7. #
    paris — June 4, 2011 at 1:49 am

    Do you know if you can make the spread ahead of time and keep in the fridge?

    • #
      handleheat — June 4, 2011 at 4:35 am

      Yes! The spread can be made ahead of time – just store in an airtight container in the fridge (not more than 2 or 3 days). Bring down to room temperature before using.

  8. #
    Lori @ RecipeGirl — June 4, 2011 at 2:57 am

    Looks wonderful! What a great appetizer idea!

  9. #
    Brooke — June 7, 2011 at 3:36 pm

    I would love this!! The spicier the better! Thanks for sharing!

  10. #
    John Valenty — June 8, 2011 at 8:55 pm

    If its cheesy and spicy I am all in!! I am looking forward to making these.

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