1/2 baguette, thinly sliced, approx. 1/2-inch (2 cm) thick
2 Tbsp (30 mL) olive oil
1 cup (250 g) soft goat cheese (log), about 200 g
1 Tbsp (15 mL) minced fresh rosemary
1 Tbsp (15 mL) minced fresh thyme leaves
1 Tbsp (15 mL) minced Italian parsley
1/3 cup (75 mL) diced roasted red pepper
Olive oil for drizzling (optional)
Windsor® ground Black Peppercorns (Grinder)
Heat broiler in oven.
Brush both sides of each baguette slice lightly with olive oil and place on baking sheet. Place under broiler, about 1 minute on each side, or until lightly golden. Remove from oven; set aside.
Combine goat cheese with herbs in a medium bowl. Spread each baguette slice with 1 Tbsp (15 mL) cheese mixture. Top with 1 tsp (5 mL) roasted red pepper. If desired, drizzle with additional olive oil.
Finish with ground Black Peppercorns, to taste.
Makes 16 crostini
Tip: To make ahead, prepare baguette slices and store in air-tight container. Prepare goat cheese mixture and keep in refrigerator. Just before serving, assemble crostinis and arrange on a platter or tray.