Goat Cheese and Pistachio Crostini
January 14, 2010 • Appetizers,
I’m catering a party tonight for fifty people tonight for a friend. For me, there isn’t really much I’d rather do than cook (and nibble) all day, so it’s been fun pulling together all of the dishes and getting organized. This crostini is the first thing I made this morning and I decided to snap a shot of it and have a sample before I packed everything up.I don’t see pistachios called for in many recipes – seems like it’s always walnuts, pecans, almonds or pine nuts – and I can’t remember where I originally got the idea for this, but I recall the original recipe had you sprinkling the nuts on top. I decided my service tonight will be faster if I stirred the nuts in, so that’s what I did. I also think the original recipe called for honey, but I’ve opted to use agave, my new favorite sweet friend. If you make these for a party, you can make the crostini the day before and hold them in a covered container once they have cooled. You can also make the spread the day before and just pull it out to get to room temperature about an hour ahead. Spread the cheese on the crostini and drizzle with agave right before serving.
- 1 large baguette, thinly sliced
- extra virgin olive oil
- sea salt
- 12 ounces goat cheese, room temperature
- ¼ cup half and half
- ⅔ cup shelled and chopped pistachios
- Agave for drizzling
- Lay baguette slices on a baking sheet, drizzle with some olive oil, sprinkle with sea salt, and bake at 375 degrees until golden, about 8-10 minutes. Remove and set aside to cool. Combine goat cheese, half and half, and pistachios and stir until smooth. Spoon a generous teaspoon of the goat cheese spread onto a crostini and drizzle with a small amount of agave before serving.
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