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Grilled Tomato, Mascarpone and Goat Cheese Crostini

Grilled Tomato, Mascarpone and Goat Cheese Crostini

PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
Spend a summer night on the patio grilling these mascarpone and goat cheese crostini with blistered tomatoes, balsamic glaze and a glass of Santa Rita Sauvignon Blanc.

Grilled Tomato, Mascarpone and Goat Cheese Crostini

This recipe is basically summer on toast. And there ain’t nothing wrong with that! It’s been a while since I’ve posted an appetizer recipe and now I’ve got one that’s gonna be your go-to summer app! Grilled sourdough with creamy mascarpone and goat cheese topped with the sweetest ever tomatoes and a balsamic glaze… YES PLEASE!

Grilled Tomato, Mascarpone and Goat Cheese Crostini

Invite some friends over, pour yourselves a glass of wine, and enjoy these bites of bliss. I served these with a crisp glass of Santa Rita Sauvignon Blanc and it was perfection!

I can’t think of a better way to spend a warm summer night. Wine, bread, cheese? I’m in.

Grilled Tomato, Mascarpone and Goat Cheese Crostini

For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.

See Also

Laney Schwartz
Course Appetizer
Servings 8 to 10 servings


  • 1 rustic baguette sliced 1/4 inch thick into 15-20 slices (sourdough or french bread are also fine)
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 4 cups cherry tomatoes
  • 1/2 teaspoon Badia Complete Seasoning spice mixture
  • 8 ounces mascarpone cheese at room temperature
  • 8 ounces goat cheese at room temperature
  • Balsamic glaze for drizzing


  • ) Preheat your grill to medium heat. Lightly brush both sides of the sliced bread with the olive oil and sprinkle with salt and pepper. In a bowl, toss the tomatoes with remaining oil, just enough to coat, a pinch of salt, and the Badia Seasoning.
  • ) Grill the bread 1-3 minutes on each side, until crisp. Set aside. Take a large piece of aluminum foil and create a little basket. Pour the tomatoes in the foil basket and grill until tomatoes begin to burst, about 7-10 minutes. Remove from heat and set aside.
  • ) Mix together the mascarpone and goat cheese until well combined. Assemble the crostini. Spread the cheese mixture on a slice of grilled bread, top with 3-4 tomatoes, and drizzle with a little balsamic glaze. Repeat until all crostini are assembled. Enjoy!


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