Prep 35 mins
Cook 8 mins
Another great recipe from Martha Holmberg printed in The Oregonian. Without the salad, the crostini make a lovely appetizer to serve with a glass of sauvignon blanc. To make them more bite size, just spoon the herb cheese onto crackers or cut the baguette slices in half.
- 5 1⁄2 ounces about 2/3 cup fresh goat cheese
- 4 teaspoons extra virgin olive oil, divided plus more as needed
- 1 tablespoon extra virgin olive oil, divided plus more as needed
- 4 teaspoons dry white wine
- kosher salt & freshly ground black pepper
- 1 1⁄2 tablespoons chopped fresh herbs (at least two from the following ( parsley, chives, tarragon, dill)
- 1 1⁄2 teaspoons finely grated lemon zest
- 8 baguette, slices cut 1/2 inch diagonally
- 1 tablespoon white wine vinegar
- 1⁄4 teaspoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 5 ounces mixed spring greens
- To make crostini:.
- 1. In a food processor (or mixing bowl with a wooden spoon) add the goat cheese, 4 teaspoons olive oil and the wine. Pulse one or two times, just to blend. The mixture should be spreadable; if too thick, add more olive oil and pulse again. Transfer mixture to bowl, and stir in salt and pepper to taste, herbs and lemon zest. Chill for 30 minutes.
- 2. Preheat oven to 400 degrees. Place baguette slices on a large baking sheet and brush lightly on both sides with remaining olive oil (using more oil as necessary). Bake for about 5 minutes on one side; turn and bake another 3 minutes on the second side. Set aside.
- To make salad:.
- 1. In a small bowl combine the vinegar, mustard, salt and pepper to taste and whisk to blend. Slowly whisk in the olive oil. (feel free to use more olive oil and vinegar if wanted).
- 2. Just before serving, add dressing to mixed greens and toss gently. Divide among 4 salad plates. Spread a nice schmear of herbed cheese on the toasted baguette slices and place 2 slices on each plate on top of the salads. Serve immediately.