Goat cheese, 50% off. Score! Cheese is unbelievably expensive here in Waterloo grocery stores, so when I find discounted cheese, I celebrate first, and then check the expiry date! I walked home happy that I would finally get to make crostini with goat cheese. I haven’t fully gotten used to the taste of goat cheese yet having eaten it only twice before, but it was an amazing partner to the roasted red peppers. It’s a scrumptious afternoon snack!
I did a little digging on the difference between bruschetta and crostini. Both are delicious Italian appetizers. According to the Food Network, bruschetta is garlic toast drizzled with olive oil, whereas crostini is toasted bread brushed with olive oil and loaded with savoury toppings!
- ½ of a fresh baguette
- 1 tablespoon olive oil
- ½ medallion seasoned goat cheese
- ¼ red pepper, roasted
- ½ teaspoon of ground pepper
- cilantro leaves, to garnish
- Preheat oven to 250 degrees and slice half a baguette into ½ inch pieces (try to get about 9 slices) and place onto a baking tray
- Using a pastry brush, brush olive oil on the slices and bake in the preheated oven for 5 minutes
- Roast the red pepper on the stove for about 5 minutes while the baguette slices are baking, then dice the pepper into mini cubes
- Mix the goat cheese with the ½ teaspoon of ground pepper until the cheese is smooth and spreadable
- Take the slices out of the oven, and spread the goat cheese liberally on each slice. Top with diced roasted red pepper and garnish with a cilantro leaf (optional)