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Goat Cheese Toasts

12 toasts

Chef notes

Whenever I have leftover baguette, I slice it diagonally and keep it in the freezer so I can make these cheesy toasts in minutes. Toast the bread slices, then add the garlic and goat cheese. They’re perfect to serve with drinks or as a crouton to float on top of a bowl of soup.


  • 1 fresh baguette
  • good olive oil
  • kosher salt and freshly ground black pepper
  • 1 or 2 garlic cloves, halved lengthwise
  • 8 ounces creamy goat cheese, such as Montrachet, at room temperature
  • pitted green olives, such as Castelvetrano, halved



Preheat the oven to 400 F.


Slice the baguette diagonally into twelve (1/4-inch-thick) slices. Lay the slices in one layer on a sheet pan, brush each with olive oil and sprinkle with salt and pepper. Bake the toasts for 8 to 10 minutes, until they are browned and crisp.


As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Let cool, then spread the toasts with goat cheese and place the olives on top. Serve warm or at room temperature.

Reprinted with permission from "Go-To Dinners." Copyright © 2022 by Ina Garten. Photographs copyright © 2022 by Quentin Bacon. Published by Clarkson Potter, an imprint of Random House.