Recipe by newspapergal
I first made this for a Valentine's dinner with DH. We really loved it. I used a skinny whole-wheat baguette, so the slices were small two- or three-bite ones. and I left out the sliced chives. Yumm. from "Everyday Italian" on Food Network.
- 1 baguette
- 44.37 ml olive oil
- 226.79 g soft fresh goat cheese
- 113.39 g cream cheese
- 9.85 ml finely chopped fresh Italian parsley
- 9.85 ml finely chopped fresh thyme leaves
- 9.85 ml finely grated lemon peel
- 118.29 ml pitted sicilian green olives or 118.29 ml kalamata olive, finely chopped
- 29.58 ml thinly sliced chives
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- Arrange the bread slices on 2 heavy large baking sheets. Brush them with olive oil.
- Bake until the crostini are pale golden and crisp, about 15 minutes.
- Blend the goat cheese and cream cheese in a food processor until smooth and creamy.
- Add the parsley, thyme, and lemon peel.
- Using the on/off button, pulse just to blend.
- Season with salt and pepper, to taste. (I use kosher salt & fresh-ground pepper).
- Spread the cheese mixture over the crostini.
- Sprinkle with the olives, chives, and more pepper. Arrange the toasts on a platter and serve.
- Do-Ahead Tip: The crostini and cheese mixture can each be prepared 2 days ahead. Store the crostini in an airtight container at room temperature. Cover and refrigerate the cheese mixture. Let the cheese mixture stand at room temperature for 1 hour to soften slightly before spreading over the crostini.