Crostini with Spiced Chevre

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Bal Classics

Photo: Crostini with Spiced Chevre

Rated: 5 stars out of 5Rate it!Read 1 review

TOTAL TIME:35 min
Prep:15 min
Inactive Prep:--
Cook:20 min
 
YIELD:15 crostini
LEVEL:Easy

Ingredients

  • 1/2 whole-wheat baguette, sliced thinly on the bias
  • Olive oil, for drizzling
  • Balsamic vinegar, for drizzling
  • 2 teaspoons cardamom seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons fennel seeds
  • 2 teaspoons smoked paprika
  • A pinch of salt
  • 1 large log chevre, chilled

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Directions

Preheat the oven to 350 degrees F.

Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.

Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.

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Read all 1 reviews

  • on February 26, 2012

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    I have made this twice and the second time I put the spices into a coffee/spice grinder. It made the spices easier to adhere to the cheese and covered it with the perfect blend of all the flavors not areas that had more of one spice than another. I toasted some thin english muffins (whole grain and put it on them. Really flavorful. Another hit Bal.

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