Goat Cheese and Walnut Crostini


Photo: flickr user cgwtwentythree

Tags:

meat
Nuts
appetizers

Yield:

1.0 servings

Added:

December 3, 2009

Creator:

Anonymous

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Ingredients

1 pound chevre
(fresh goat cheese)
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 to taste
Freshly-ground black pepper to taste
1 sourdough baguette

Preparation

1
Heat the oven to 350 degrees.
2
Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.
3
Meanwhile, 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.
4
Slowly 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 (Add another tablespoon of olive oil if walnut oil isn't available), 2 tablespoons of olive oil and salt and pepper to taste.
5
Slice 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.
6
Spread the cheese mixture on top of the toasts and serve.
7
This recipe yields 20 pieces.
8
Comments: For summertime outdoor dining, put some of this in a pot with grilled bread alongside some sliced tomatoes.
9
Yield: 20 pieces

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