Goat Cheese Crostini with Pickled Peppers
- Contributed by Jim German
- ACTIVE:
- TOTAL TIME: 20 MIN
-
SERVINGS:
Makes 20 crostini
Our Pairing Suggestion
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.
© Cedric Angeles
Recipe: Goat Cheese Crostini with Pickled Peppers
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
- 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
- Salt
- 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.
Like us on Facebook
Follow us on Twitter
Get F&W Mobile Apps
