Red Raspberry Goat Cheese Crostini
- Level: Easy
- Yield: 12 crostini
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 58
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 1
- Sugar
- 4
- Protein
- 2
- Cholesterol
- 4
- Sodium
- 79
- Total: 30 min
- Active: 20 min
Ingredients
12 thin slices baguette (sliced on the bias)
4 ounces chevre
1 tablespoon finely chopped chives
1 tablespoon finely chopped fresh parsley
Zest of 1/2 lemon plus 1 teaspoon lemon juice
Kosher salt and freshly ground black pepper
2 tablespoons honey
2 tablespoons balsamic vinegar
24 red raspberries (about 1 cup)
Directions
- Preheat the oven to 375 degrees F.
- Arrange the baguette slices on a foil-lined rimmed baking sheet. Bake until slightly dried out, about 6 minutes.
- Meanwhile, mix together the chevre, chives, parsley, lemon zest, a pinch of salt and a few grinds of pepper in a bowl until well combined. Stir in the lemon juice to loosen the mixture so it will be easier to pipe. Transfer the mixture to a resealable plastic bag and cut off the tip of one corner with scissors.
- Pipe the goat cheese mixture onto the crostini. Return the crostini to the oven and bake until warm, about 8 minutes. Meanwhile, whisk together the honey and balsamic in a small bowl.
- Place 2 raspberries on top of each crostini and transfer to a serving platter. Spoon a little of the balsamic mixture on each crostini and serve immediately.