November 15, 2009

Goat Cheese Crostini

These are so simple and yet so incredibly flavorful and delicious! The creamy tang of the goat cheese and the sharp, savory bite of the garlic. The freshness of the parsley. We paired these with a mild potato soup and these were the standouts. We had a few left over and we figured they wouldn't necessarily store well, so we had the remainders for dessert.

These crostini are not particularly ground breaking, and yet I never would have thought to combine these flavors just so. I combine a few techniques I've gleaned from various sources here, but the cheese spread is actually from Meals in Minutes, a Weight Watchers cookbook. Who knew they'd have anything to add? Well, try these and you will see that they certainly do.

Goat Cheese Crostini

  • 1 baguette
  • 2 cloves of garlic
  • Olive oil for brushing (of olive oil spray)
  • Salt, pepper, thyme, other seasonings to taste
  • 1/4 cup goat cheese
  • 1/8 teaspoon freshly ground black pepper (or more to taste)
  • 1 tablespoon chopped flat leaf parsley
  • 1 teaspoon olive oil
  1. Preheat broiler. Slice baguette on a bias into pieces 1/2 inch thick. Lay slices in a single layer on a baking sheet. Chop 1 clove of garlic in half. Rub the cut edge on the top side of baguette slices. Spread a thin layer of olive oil on slices with a pastry brush, or spray slices well with an olive oil spray. Sprinkle with salt, pepper and other seasonings to taste.
  2. Toast slices under broiler for 1-2 minutes until crispy and golden. (They will burn really quickly if you don't keep a close eye on them.)
  3. In a small bowl, combine goat cheese, pepper and parsley. Press in the remaining garlic clove with a garlic press (one of the best tools ever!) and add the oil. Mix until smooth. Spread on the baguette slices. Pop them back under the broiler for 1 minute to lightly melt the cheese mixture. Serve immediately.

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