Goat Cheese Crostini

Tuesday, January 12, 2021

 Here in Lafayette, we used to have a restaurant called Adelino’s Old World Kitchen. It was the place Tom and I would go for special occasions. They had an extensive tapas selection, and I loved trying new combos when I would go in. But my favorite thing on the menu was the Goat Cheese Crostini.

Adelino’s has been closed for a few years now, but I still think about that crostini often. So for New Year’s Eve, I decided to try to recreate it.

Now this isn’t really a typical recipe, because I didn’t really measure anything. This is more of a follow your heart kind of recipe. But I do think it would be kind of difficult to screw up, so you’re bound to have a delicious bite no matter what proportions you have!

Here’s what you’ll need: 

  • plain goat cheese (our store was out of logs, so I used a plain goat cheese dip, which worked in a pinch, but it wasn’t quite as firm)
  • honey
  • figs
  • grapes
  • walnuts
  • a sliced baguette
The Adelino’s version said it was served on garlic toast, but I didn’t bother with garlic or butter. I grabbed a bag of sliced baguette pieces from the bakery markdown section and it worked perfectly. I lightly toasted each side of the slices under the broiler.

For the cheese mixture, just combine the rest of the ingredients together. I used about two spoons of honey, a couple of figs, ten grapes cut into eighths, and plenty of walnuts (I love them!).

After you make the mixture, spoon on top of the toasted baguettes and put under the broiler for a few minutes. Afterwards, they’re ready to eat!

Just try to share — though I know it will be hard 😉

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