A few weeks ago while I was eating out, I tried the most delicious crostini. The concept was simple– goat cheese, olive oil and roasted garlic on toasted bread. I decided to replicate the combination this evening, and it’s official. It’s the perfect crostini. We almost always have goat cheese and garlic on hand (please tell me you’ve jumped on the goat cheese bandwagon!), and it’s also a great use for leftover baguette, which inevitably goes stale after just one dinner.
I snacked on these as I was catching up on emails, but I think they’d be perfect to serve as an appetizer for guests, or as a late-night snack.
1. Cut off the top of the garlic, so that the individual cloves are exposed. Peel off the outer layer of the garlic skin.
2. Drizzle garlic with olive oil, wrap in aluminum foil, and bake at 400 degrees for about 30 minutes. The garlic should be tender.
3. Slice baguette (diagonally, like zee French), and drizzle lightly with olive oil. Bake at 350 degrees for about 6 minutes, or until toasty.
4. Spread toasts with goat cheese and garlic, and enjoy!
P.S. I did attempt to get a final, assembled crostini picture, but as it turns out, smushed garlic and goat cheese aren’t very photogenic. :)