Goat Cheese Crostini with Gingery Nectarine Salsa
Jennifer Danter
Fruit and cheese are a natural pairing. Sweet, summery nectarines blended with tingly fresh mint and piquant gingerspice up creamy goat cheese.
4 nectarines, pitted and diced
1 small shallot, diced
1 tsp (5 mL) grated ginger
2 Tbsp (30 mL) lemon juice
2 Tbsp (30 mL) extra-virgin olive oil
1/4 cup (60 mL) shredded fresh mint or basil
Sea salt, to taste (optional)
12 slices whole grain baguette, about 1/2 baguette
6 oz (170 g) soft goat cheese, at room temperature
Preheat oven to 375 F (190 C). In bowl, stir nectarines with shallot, ginger, lemon, and 1 Tbsp (15 mL) olive oil. Stir in mint. Let stand at room temperature for 15 minutes to blend flavours. Taste and add salt, if you wish.
Meanwhile, brush baguette slices with remaining 1 Tbsp (15 mL) olive oil. Spread out on baking sheet and bake in oven until toasted, 2 to 3 minutes per side. Or if you have the barbecue on, grill slices over medium-high heat until lightly charred, about 1 minute per side.
Spread each slice of warm baguette with about 2 tsp (10 mL) goat cheese. Place on platter. Top each with spoonfuls of salsa.
Serves 12.
Each serving contains: 175 calories; 7 g protein; 6 g total fat (3 g sat. fat, 0 g trans fat); 24 g total carbohydrates (5 g sugars, 2 g fibre); 260 mg sodium
source: "Sweet & Saucy", from alive #369, July 2013
