Goat Cheese and Sun Dried Tomato Crostini

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Goat Cheese and Sun Dried Tomato Crostini

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Ingredients
  • Goat cheese
  • Sun dried tomatoes, chopped
  • Balsamic glaze (store-bought or you can make it)
  • Fresh basil, chopped
  • Thin Italian bread
  • Garlic powder
  • Olive oil
Instructions
  1. Preheat oven to 400 degrees. Place a cooling rack on top of a cookie sheet; set aside.
  2. Drizzle olive on bread and dust with garlic powder. Bake in oven for about 7 minutes or until toasted and crispy. Let cool slightly before adding goat cheese.
  3. Spread goat cheese on each piece of bread, top with sun dried tomatoes, drizzle of balsamic glaze, and fresh basil.

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Avocado Goat Cheese Hors d’oeuvres

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Serves 2-4 as an hors d’oeuvre

  • 1 ripe but firm avocado
  • 2ounces chèvre/soft goat cheese left at room temperature for 10 minutes
  • 1teaspoon grain mustard
  • lemon juice
  • piment d’esplette or pimentón (dulce or picante)
  1. Slice the avocado in half lengthwise and remove the pit.
  2. Thoroughly combine the chèvre, mustard, and a small squeeze of lemon juice. Pack the mixture into the craters in each avocado half and smooth the surface.
  3. Place the halves cut-side down on a plate and refrigerate for at least 15 minutes.
  4. Remove the avocado from the refrigerator and slice each half into halves or quarters, wiping the blade of the knife between cuts. Carefully peel away the skins and discard. Place the avocado wedges on a plate and sprinkle with piment d’esplette. Serve with crackers or sliced baguette.

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