Crostini With Herbed Chèvre And Kumquats
This delightful recipe combines crispy baguette toasts topped with a flavorful herbed goat cheese and sweet, tangy kumquats. Each bite offers a perfect harmony of textures and flavors, making it an ideal appetizer for any gathering.
— Constant Cookbook
Ingredients
- 1 baguette, cut on the diagonal into slices 1/4 inch thick
- 2 Tbs. extra-virgin olive oil
- 3 garlic cloves, halved lengthwise
- 4 to 5 oz. chèvre (soft goat cheese), at room temperature
- 1 tsp. minced fresh thyme, plus leaves for garnish (optional)
- 20 to 25 kumquats, about 1 lb. total, halved, seeded and chopped
Instructions
- Preheat an oven to 350°F.
- Lay the baguette slices on a rimmed baking sheet and brush the tops lightly with the olive oil. Bake until the undersides are lightly golden, about 6 minutes. Turn the slices over and bake until lightly golden on the other side, about 5 minutes more. Let cool, then rub the oiled side of the toasts with the cut sides of the garlic cloves.
- In a bowl, using a fork, mash together the cheese and minced thyme.
- Spread each toast with about 2 tsp. of the herbed goat cheese and top with some of the chopped kumquats. Garnish with thyme leaves and serve immediately. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>Cheese</i>, by Georgeanne Brennan (Weldon Owen, 2010).
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