Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

I would like all Members and Guest to view CryptoTravel.biz as this is my company I promote.




Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2019


Crostini with Herbed Chèvre and Kumquats

Lobo
Lobo
Moderator
Moderator

Posts : 28385
Thanked : 2106
Join date : 2013-01-12

Crostini with Herbed Chèvre and Kumquats Empty Crostini with Herbed Chèvre and Kumquats

Post by Lobo on Thu 28 Jan 2016, 8:29 pm

Crostini with Herbed Chèvre and Kumquats Img99l
Crostini with Herbed Chèvre and Kumquats
Crostini with Herbed Chèvre and Kumquats Rating

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 8
This unusual combination of soft goat cheese, called chèvre, and kumquats is surprisingly pleasing. The slightly tangy goat cheese pairs wonderfully with the bright, juicy citrus fruit. Rubbing the crostini with garlic adds extra flavor, but you can omit it if you prefer. Teleme or a smooth-spreading feta cheese is also delicious with the kumquats.






  • 244

Ingredients:


  • 1 baguette, cut on the diagonal into slices 1/4 inch thick
  • 2 Tbs. extra-virgin olive oil
  • 3 garlic cloves, halved lengthwise
  • 4 to 5 oz. chèvre (soft goat cheese), at room temperature
  • 1 tsp. minced fresh thyme, plus leaves for garnish (optional)
  • 20 to 25 kumquats, about 1 lb. total, halved, seeded and chopped

Directions:

Preheat an oven to 350°F.

Lay the baguette slices on a rimmed baking sheet and brush the tops lightly with the olive oil. Bake until the undersides are lightly golden, about 6 minutes. Turn the slices over and bake until lightly golden on the other side, about 5 minutes more. Let cool, then rub the oiled side of the toasts with the cut sides of the garlic cloves.

In a bowl, using a fork, mash together the cheese and minced thyme.

Spread each toast with about 2 tsp. of the herbed goat cheese and top with some of the chopped kumquats. Garnish with thyme leaves and serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Cheese, by Georgeanne Brennan (Weldon Owen, 2010).

    Current date/time is Wed 23 Oct 2019, 12:10 am