Beef Tenderloin Crostini with Whipped Goat Cheese and Pesto

I love how these beef tenderloin crostinis take simple ingredients and turn them into an elegant appetizer. The toasted baguette slices give the perfect crunch, the whipped goat cheese is creamy and tangy, and the tender beef layered on top makes every bite rich and satisfying. A touch of pesto ties it all together with freshness and bold flavor.

Why You’ll Love This Recipe

I like this recipe because it feels fancy but is surprisingly easy to prepare. The beef tenderloin cooks quickly and pairs beautifully with the creamy goat cheese spread. The pesto adds brightness, making the crostini well-balanced. I enjoy serving these at dinner parties or holidays when I want to impress without spending hours in the kitchen.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ baguette cut into ¼-inch slices (you should have about 25 slices)
4 tablespoons extra virgin olive oil divided
5 cloves garlic divided
2 8-ounce pieces beef tenderloin
Salt
Fresh ground pepper
1/3 cup pesto of your choice

For the Whipped Goat Cheese:
4 ounces cream cheese softened
4 ounces goat cheese softened
2 tablespoons extra virgin olive oil
½ teaspoon crushed red pepper flakes
Pinch of salt

Directions

1. I preheat the oven to 375°F (190°C).
2. I slice the baguette into thin rounds, place them on a baking sheet, brush with 2 tablespoons olive oil, and toast for 8–10 minutes until golden.
3. I rub the warm bread with a cut clove of garlic for extra flavor.
4. I season the beef tenderloin with salt and pepper.
5. In a hot skillet, I sear the beef with the remaining olive oil until browned on the outside and cooked to medium-rare or desired doneness, about 3–4 minutes per side. I let it rest before slicing thinly.
6. For the whipped goat cheese, I blend cream cheese, goat cheese, olive oil, red pepper flakes, garlic, and a pinch of salt until smooth and fluffy.
7. To assemble, I spread a layer of whipped goat cheese on each toasted baguette slice, add a slice of beef, and top with a small spoonful of pesto.

Servings and Timing

This recipe makes about 25 crostinis. It usually takes me 15 minutes to prepare and 20 minutes to cook, so the total time is around 35 minutes.

Variations

Sometimes I swap goat cheese for blue cheese for a bolder flavor. If I want a lighter version, I use ricotta instead. I’ve also topped the crostinis with caramelized onions or arugula for extra freshness. A drizzle of balsamic glaze adds a sweet touch that pairs beautifully with the beef.

Storage/Reheating

I store leftover whipped goat cheese in an airtight container in the fridge for up to 3 days. The crostinis taste best assembled fresh, but I keep the toasted bread and beef slices separate if I want to make them ahead. I don’t reheat the assembled crostinis, but I can gently warm the beef slices before assembling.

FAQs

Can I make the whipped goat cheese ahead of time?

Yes, I often prepare it a day in advance and keep it chilled until ready to use.

Can I cook the beef in advance?

Yes, I cook it ahead of time, slice it, and store it in the fridge, then let it come to room temperature before serving.

Can I use another type of bread?

Yes, I sometimes use sourdough or ciabatta instead of a baguette.

Can I grill the beef instead of searing?

Yes, I like grilling it for a smoky flavor, especially in summer.

Can I replace goat cheese with something milder?

Yes, I swap it with cream cheese or ricotta if I want a less tangy flavor.

Do these work as a main dish?

I usually serve them as appetizers, but making larger slices of bread turns them into a light meal.

Can I add vegetables to the topping?

Yes, I often add roasted red peppers, arugula, or caramelized onions for extra flavor.

How do I keep the crostinis crispy?

I always toast the bread well and assemble them just before serving.

What type of pesto works best?

I use classic basil pesto most often, but sun-dried tomato or arugula pesto also tastes great.

Can I serve these cold?

Yes, I sometimes serve them at room temperature, especially for parties.

Conclusion

I really enjoy making beef tenderloin crostinis with whipped goat cheese and pesto because they feel sophisticated yet are simple to prepare. The combination of creamy cheese, tender beef, and bright pesto always delivers big flavor in just a few bites. Whether I’m entertaining or treating myself, this recipe is always a hit.

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