Goat Cheese and Walnut Crostini
By: Anonymous
Published: Thursday, December 3, 2009 - 4:07am

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