Goat Cheese Crostini With Baked Nectarines
Roasting nectarines with olive oil and a sprinkle of salt makes them soft and luscious, perfect for topping crisp crostini spread with goat cheese for a summer appetizer. I keep a little jar of the butter-olive oil-garlic mix in the fridge at all times for lot of uses.
Servings: 6 servings
Calories: 202kcal
Equipment
- Rimmed baking sheet for crostini
- Casserole to roast nectarines
Ingredients
For the crostini
- 3 tablespoons olive oil
- 3 tablespoons butter melted
- 1 teaspoon granulated garlic
- ½ long baguette preferably whole wheat or multi-grain
For the roast nectarines
- 3 large nectarines
- 1 tablespoon olive oil
- ⅛ teaspoon sea or kosher salt
- 6 ounces goat cheese room temperature
- 1-2 tablespoons chopped pistachios or walnuts
- 1 tablespoon chopped fresh thyme leaves optional
Optional Garnish
- Balsamic vinegar glaze optional, see notes below
Instructions
Bake the Crostini
- Pre-heat the oven to 350 degrees.Cover a rimmed baking sheet with parchment or foil for easier clean-up. Mix the olive oil, melted butter and granulated garlic together and stir. Slice the baguette diagonally about ¼″ thick. Place the slices on the baking sheet and brush lightly with the olive oil mixture. Bake crostini approximately 8-10 minutes, or until the edges are golden. They will crisp more as they cool.
Roast the Nectarines
- Turn the oven up to 400 degrees. Halve the nectarines and remove the pit. Place them cut side down in a small casserole or Pyrex dish. Drizzle with the olive oil and sprinkle with salt. Turn them over to coat, leaving them cut side down. Bake uncovered for approximately 10-12 minutes, or until they can be pierced with the tip of a paring knife. Remove from the oven and cool until they can be handled. Slice each half into four pieces or thinner if desired.
Assemble the Appetizer
- Spread crostini with a little soft goat cheese, top with a piece of roasted nectarine and a sprinkle of chopped pistachios. At serving, drizzle with a little Balsamic and sprinkle with fresh thyme leaves.
Notes
Homemade balsamic glaze is easy to make, but it can be purchased. Find it near vinegar at the store (but the homemade is better!)
How many slices of bread you get out of your baguette depends on the length of the bread. For a long baguette, fully sliced yields about 20 slices.
As this recipe uses ½ of a baguette, either slice them all and freeze the ones you don't use, or bake them all and use with eggs, salads, soups, etc.
Nutrition
Calories: 202kcal | Carbohydrates: 9g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 14mg | Sodium: 172mg | Potassium: 146mg | Fiber: 2g | Sugar: 7g | Vitamin A: 625IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 1mg