Goat Cheese Crowned Crostini Appetizer Assortment

Serves
36

  • 1 long loaf French bread, about 18-inches
  • 2 tablespoons melted butter
  • 2 tablespoons extra virgin olive oil
  • 3 logs (4 oz. each) Culinary Tours Goat Cheese Logs
  • 1 package (6 oz.) Culinary Tours Charcuterie Sampler
  • Cooked, peeled baby beets*, diced
  • Red and yellow grape tomatoes, halved
  • Fig jam
  • Arugula lettuce
  • Balsamic glaze
  • Fresh herbs
  • Toasted pine nuts
  1. Preheat oven to 400.
  2. Cut bread diagonally into 36 1/2-inch slices.
  3. Combine butter and oil and lightly brush over both sides of bread slices; arrange slices in a single layer on a baking sheet.
  4. Bake 8 to 10 minutes or until lightly browned, turning after 5 minutes.
  5. Spread each crostini with goat cheese.
  6. Create an appetizer assortment by topping goat cheese with Italian dry salami and thyme; arugula, beets, yellow grape tomatoes and balsamic glaze; fig jam, prosciutto, pine nuts and rosemary; sliced grape tomatoes, basil leaves and cracked pepper.
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