Grilled Crostini with Goat Cheese and ‘wichcraft Tomato Relish
From Williams-Sonoma
- 1 baguette, sliced int 1/4-inch-thick rounds
- 1/4 C extra-virgin olive oil
- 8 oz goat cheese, at room temperature
- 1 jar (8.8 oz) ‘wichcraft Tomato Relish
- 1/4 C fresh basil leavesLightly brush both sides of the baguette slices with olive oil. Preheat a Calphalon Unison Grill pan with Sear Nonstick over medium heat. Working in batches, place the baguette slices in the pan and cook until light golden brown and toasted on both sides, about 2 minutes per side. (If you don’t have a grill pan, you can bake in a 400 degree oven for 5-10 minutes, until nice and crispy.)
Transfer to a serving platter. Spread about 3 teaspoons of goat cheese on each crostini and top with ‘wichcraft Tomato Relish. Sprinkle with basil and serve. Makes about 24 crostini.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
I love goat cheese. This looks like a perfect appetizer!
This is my kind of appetizer. Looks fantastic!
Looks yummy, and it’s vegetarian, which is a bonus for me! For purely selfish reasons, I’m really enjoying you being on the Eat Less Meat challenge – often food blogs just feature so many meaty main courses which are no use to us vegetarians.
Elvie
I’m so glad to hear a vegetarian say that…makes me feel like I’m doing okay with my challenge!