Recipe courtesy of Bal Arneson

Crostini with Spiced Chevre

  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: 15 crostini
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1/2 whole-wheat baguette, sliced thinly on the bias

Olive oil, for drizzling

Balsamic vinegar, for drizzling

2 teaspoons cardamom seeds

2 teaspoons ground coriander

2 teaspoons fennel seeds

2 teaspoons smoked paprika

A pinch of salt

1 large log chevre, chilled


  1. Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy. 
  2.  Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.
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