What day is it again? Thursday? How did Thursday happen? To tell you the truth, losing track of time is not my only problem. I’m struggling here, in this new living situation. I lost a significant amount of counter space and gave up my dishwasher to move to Kansas City. Worst of all, I can’t seem to figure out the lighting in my new place. One cloud rolls overhead and all the rooms go dark.
Yesterday evening, I tried in vain to catch the last rays of golden sunlight by propping up this tray of crostini on a precarious ledge next to a window. The whole thing fell to the floor with a clatter, leaving a trail of sticky honey on my leg, goat cheese on the tile and little shards of ceramic plate all over my sunroom. I was about ready to give up on ever taking a decent picture in this place. This morning, however, beautiful light is streaming in through all the windows. I can’t decide if the light is taunting me or encouraging me to try, try again, but try again I will. Here’s to hoping I’ll have this figured out and be back to my regular posting schedule next week.
These little toasts were supposed to be a quick and easy post, a light meal to help make up for an extravagant, extended wedding weekend in Colorado. In my never-ending quest to find the best flavor combinations, however, I just had to try goat cheese crostini with arugula, figs, balsamic and sherry vinegar, raspberries and pears, and in the process justified massive consumption of cheese and bread for two days straight. Typical!
Here’s my favorite variation: grilled whole wheat crostini spread with goat cheese, topped with slices of pear and a couple of raspberries, and finished with a drizzle of honey, a sprinkling of black pepper and a squeeze of lemon. They are pretty perfect for this awkward time between summer and fall, and make for a quick snack or impressive appetizer.
- 1 whole grain baguette, or slices of whole wheat bread
- olive oil
- goat cheese (a log of it, not goat cheese crumbles)
- pear, cut into ¼-inch thick slices
- lemon, juiced
- freshly ground black pepper
- sea salt, optional (to taste)
- Slice the baguette into ½-inch rounds. Brush both sides of each round with olive oil and grill on medium heat until the bread is toasted and light grill marks appear. Alternatively, you could toast the crostini in an oven preheated to 400 degrees for about 4 to 7 minutes, turning halfway. Or just toss the bread in the toaster and then brush the toast with olive oil.
- Top each crostini with a smear of goat cheese, then a slice of pear and two raspberries. Drizzle a bit of honey and a sprinkle of lemon juice over the top. Finish it with a light sprinkle of freshly ground black pepper and sea salt.
- I didn’t bother with exact quantities here, but I trust that you can figure them out to suit your needs.