Lunch: Goat Cheese Crostini with Pickled Peppers
Jim German turns to local producer Monteillet Fromagerie for fantastic goat and sheep cheeses. While most of Monteillet's French-style cheeses are best on their own, German likes to spread its fresh, creamy goat cheese on toast and top it with pickled pep
Ingredients
20 slices of baguette
extra-virgin olive oil
7 oz. fresh goat cheese
1/2 c. chopped pickled sweet or hot peppers
2 tbsp. Chopped chives
salt
Instructions
Preheat the oven to 400 degrees F. Arrange the baguette slices on a baking sheet and brush with olive oil. Bake for about 8 minutes, until toasted.
Spread each toast with goat cheese and top with the peppers. Drizzle with oil, sprinkle with the chives and salt, and serve.
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Nutrition Facts
Serving Size: 20
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
