The Alexis Show – Matcha Green Tea & Goat Cheese Crostini (VIDEO)


note that this article & video were previously published on June 27th, 2014

The Alexis Show is currently in production! We can’t wait to show you all the amazing recipes you can enjoy using tea. This episode is presented by DoMatcha – The Way of Tea.

Matcha Green Tea & Goat Cheese Crostini

While a thin baguette will do, opt for a small whole-wheat bread loaf for larger, more substantial slices to provide ample room for the juicy orange segments. Makes 8 large crostini (if using a thin baguette, be sure to add additional slices of bread)


  • small bread loaf, 8 half-inch slices olive oil, for drizzling
  • 5 oz goat cheese
  • 1⁄2 teaspoon matcha green tea powder honey, for drizzling
  • 1 orange, peeled, pith removed and segmented

To make the crostini, heat your oven to 350 degrees. Slice loaf into 8 half-inch pieces, place the slices on a baking sheet, and drizzle both sides with olive oil. Bake for approximately 15 minutes or until slightly crispy (note: You can make the crostini ahead and store at room temperature in an airtight container for 2 days).

Let the crostini cool slightly, but top with goat cheese while the crostini is still warm for an easy spread. Gingerly sprinkle matcha powder
on the goat cheese to create an even dusting.

Drizzle with honey and top each slice with one orange segment.

Tip: To preserve the bright green matcha color, sprinkle right before serving.

Pairing: Pair this bite with an iced matcha latte for an indulgent sip to play upon the creaminess of the goat cheese. For a crisp, refreshing iced tea pairing, try an iced sencha green tea.

Click here to download a copy of this recipe.

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All of the recipes featured on The Alexis Show are original content created by Alexis Siemons. Contact her at or on Instagram (@teaspoonsandpetals) and Twitter (@teaandpetals)


About Author

Alexis Siemons is a tea consultant and writer living in Philadelphia. She is certified in the Foundations of Tea (Level 1 & 2) by the Specialty Tea Institute, a division of the Tea Association of the USA. As a tea enthusiast, she writes about her steeped adventures on her website and blog, teaspoons & petals, teaches a series of culinary tea classes, and develops tea-infused recipes for restaurants. She also consults with tea companies, developing tea programs and creative marketing strategies. Her recipes and stories have been published in Anthology Magazine, Grid Magazine, Philadelphia Magazine, Kinfolk Magazine, Remedy Quarterly, Women's Health Magazine and Design*Sponge.

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