banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Goat Cheese Crostini with Gingery Nectarine Salsa

    Share

    Goat Cheese Crostini with Gingery Nectarine Salsa

    Fruit and cheese are a natural pairing. Sweet, summery nectarines blended with tingly fresh mint and piquant gingerspice up creamy goat cheese.

    Advertisement

    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

    Advertisement

    Goat Cheese Crostini with Gingery Nectarine Salsa

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.