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Categories: Appetizers, Quick and easy, Vegetarian

Goat cheese and walnut crostini

In France, chevre simply means goat cheese. In the United States, terms are different. Here is a buyer's guide. Chevre: Fresh goat cheese, drained to a soft, spreadable state, then sold loose in pots or rolled into logs. Sold in ... Read more

Active work time: 10 minutes | Total preparation time: 30 minutes | Makes 20 pieces
Note: "This is an easy one," says Mark Peel. "It involves almost no cooking, except for toasting some walnuts. If you're talking about summertime outdoor dining, put some of this in a pot with grilled bread alongside some sliced tomatoes." Add another tablespoon of olive oil if walnut oil isn't available.
  • 1 pound chevre
  • 1/3 cup whipping cream
  • 2/3 cup walnuts
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon walnut oil
  • 1/4 cup extra-virgin olive oil, divided
  • Salt, pepper
  • 1 sourdough baguette

Step 1Heat the oven to 350 degrees.

Step 2Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.

Step 3Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.

Step 4Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil, 2 tablespoons of olive oil and salt and pepper to taste.

Step 5Slice the baguette on the bias into slices 1/4 inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.

Step 6Spread the cheese mixture on top of the toasts and serve.

Each piece:
207 calories; 270 mg sodium; 21 mg cholesterol; 14 grams fat; 6 grams saturated fat; 13 grams carbohydrates; 8 grams protein; 0.95 gram fiber.
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