Tomato, watermelon, and goat cheese crostini
Number of Servings: 8
Serving Size: 2 crostini
Yield: 16 crostini
Prep: 30 min
Chill: Up to 12 hours
4 ounces goat cheese
2 tablespoons chopped fresh chives
2 tablespoons milk
1/2 teaspoon cracked black pepper
16 1/4-inch-thick bias-slices baguette-style French bread
1 tablespoon olive oil
1/2 cup quartered assorted grape tomatoes
1/2 cup 1/4-inch-diced ripe, firm watermelon
1 tablespoon sherry vinegar
1 1/2 teaspoons honey
16 small fresh basil leaves
1/4 teaspoon coarse sea salt
1. In a small portable container stir together cheese, chives, milk, and pepper until well-combined. Cover and refrigerate until ready to serve or up to 12 hours.
2. Preheat oven to 375°F. Place bread slices on a baking sheet. Lightly brush with oil. Bake for 6 to 8 minutes or until crisp and lightly brown, turning once. Cool and place in a portable container. Store at room temperature up to 2 days.
3. In a small portable container combine tomatoes and watermelon. Drizzle with vinegar and honey; toss gently to coat. Cover and chill until ready to serve or up to 12 hours.
4. When ready to serve, spread goat cheese mixture on crostini and arrange on a serving platter. Top each with tomato mixture and a basil leaf. Sprinkle each with some of the salt.
Nutrition Facts (per serving): 119 cal., 6 g fat (3 g sat. fat), 12 mg chol., 233 mg sodium, 11 g carb. 0 g fiber, 3 g sugar, 4 g pro.
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