Today's recipe calls for toasting whole grain crostini underneath the broiler topped with goat cheese and a simple sliced grape tomato and sliced asparagus salad, seasoned with a little dried tarragon.
makes 16 - 18 crostini
1/2 whole grain baguette, cut crosswise into 16 - 18 slices
approx. 1/4 cup olive oil for brushing sliced bread before toasting
4 ounces goat cheese
2 tsp orange zest (optional)
black pepper to taste
4 spears asparagus (see procedure)
approx. 3/4 - 1 cup sliced grape tomatoes
approx. 1-2 Tbs olive oil
approx. 2-4 tsp balsamic vinegar
approx. 1 Tbs orange juice
pinch of dried tarragon (optional)
Cut half of the whole grain baguette into 1/2-inch thick slices on a slight bias.
Then brush both sides with a little olive oil, place them onto a baking tray and lightly toast each side underneath the broiler.
While you're keeping your eye on that, and flipping the bread over part way through and taking the crostini out of the oven, you can get the toppings ready.
Use a zester to grate about 2 tsp of orange zest over the top of 4-ounces of goat cheese, add a good crack of black pepper to that and mash it up.
Cut the lower 2 - 3 inches off of 4 spears of asparagus and thinly slice the spears crosswise and add those to a mixing bowl.
Thinly slice an equal amount of grape tomatoes and add those to the bowl with a little splash of extra virgin olive oil, a smaller splash of balsamic vinegar, add 1 - 2 Tbs orange juice and sprinkle on a little dried tarragon if you're using it and toss to coat.
Then all that's left is to spread a little of the goat cheese over the top of each crostini and top that with the tomato and asparagus salad.
There are no exact amounts for something like this, but it helps if the goat cheese is room temperature.