Tested and Perfected by Food and Wine
Goat Cheese Crostini with Pickled Peppers
© Cedric Angeles

Goat Cheese Crostini with Pickled Peppers

Contributed by
  • ACTIVE:
  • TOTAL TIME: 20 MIN
  • SERVINGS: Makes 20 crostini
  • FAST
  • MAKE-AHEAD
  • VEGETARIAN

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 pickle...

  1. Twenty 1/3-inch-thick slices of baguette
  2. Extra-virgin olive oil, for brushing and drizzling
  3. 7 ounces fresh goat cheese, at room temperature (3/4 cup)
  4. 1/2 cup chopped pickled sweet or hot peppers
  5. 2 tablespoons chopped chives
  6. Salt
  1. 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.
  2. Spread each toast with goat cheese and top with the peppers. Drizzle with oil, sprinkle with the chives and salt and serve.

Suggested Pairing

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.