Polenta Crostini with sundried tomato, goat cheese and basil

Holiday parties are buzzing all around us, but also the last minute holiday shopping and getting the house ready for out of town guest or getting the house ready for yourself to go out of town for the holidays.  But don’t stress, I got you.  This easy crostini will be the hit at any holiday party.  

Enjoy your holiday festivities and remember to alway Set the Table with Love. 

Polenta Crostini with Herb Goat Cheese Sundried Tomato and Basil Garnish 


1 precooked polenta log 

3 tbsp unsalted melted butter

1 container  herb goat cheese

sundried tomatoes julienned, as  garnish

 basil julienned, as garnish 


Preheat a broiler. Cut the polenta log into 1/2 to 1 inch circles, based on thickness preference, then cut into half moons. In batches if necessary, transfer the pieces to a broiler pan and brush the tops with half of the melted butter. Season with  pepper.

Place under the broiler about 3 inches from the heat source and broil until golden and crisp, about 3- 5 minutes. Turn and brush the other sides with the remaining butter and broil until golden, about 2-3 minutes more or less, depending on your broiler. Remove and add to a beautiful platter, allow to cool down, but still warm.  Add herb goat cheese top with a slice of sundried tomato and basil. Serve while warm, but these are delicious at room temperature as well. 

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