Goat Cheese Crostini with Pickled Peppers
- TOTAL TIME:
- SERVINGS: Makes 20 crostini
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 peppers, like Mama Lil's sweet hot peppers (mamalils.com).
- Twenty 1/3-inch-thick slices of baguette
- Extra-virgin olive oil, for brushing and drizzling
- 7 ounces fresh goat cheese, at room temperature (3/4 cup)
- 1/2 cup chopped pickled sweet or hot peppers
- 2 tablespoons chopped chives
- Preheat the oven to 400°. 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.
Goat cheese has a natural affinity for Sauvignon Blanc; they share a kind of herbal freshness that's lively and delicious. Walla Walla, though primarily known for red wines, is also a source for terrific whites. Try a crisp Walla Walla Sauvignon Blanc or a lemon-inflected blend of Sémillon, Sauvignon and Muscadelle.