Advertisement

Goat cheese and walnut crostini

Time Active work time: 10 minutes Total preparation time: 30 minutes
Yields Makes 20 pieces
Goat cheese and walnut crostini
1

Heat the oven to 350 degrees.

2

Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.

3

Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.

4

Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil, 2 tablespoons of olive oil and salt and pepper to taste.

5

Slice the baguette on the bias into slices 1/4 inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.

6

Spread the cheese mixture on top of the toasts and serve.

“This is an easy one,” says Mark Peel. “It involves almost no cooking, except for toasting some walnuts. If you’re talking about summertime outdoor dining, put some of this in a pot with grilled bread alongside some sliced tomatoes.” Add another tablespoon of olive oil if walnut oil isn’t available.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.