Goat Cheese And Walnut Crostini

Recipe Ingredients

1 lb	454g / 16oz	Chevre
		= (fresh goat cheese)
1/3 cup	78ml	Whipping cream
2/3 cup	157ml	Walnuts
1 teaspoon	5ml	Fresh thyme leaves
1 tablespoon	15ml	Walnut oil
1/4 cup	59ml	Extra-virgin olive oil - divided
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Sourdough baguette

Recipe Instructions

Heat the oven to 350 degrees.

Place the chevre in a bowl and allow to soften at room temperature for 15 minutes.

Meanwhile, toast the walnuts on a baking sheet until lightly browned, stirring once or twice, about 6 to 8 minutes. Let cool, then roughly chop. Reduce the oven temperature to 325 degrees.

Slowly add the cream to the cheese while stirring with a rubber spatula until the mixture has thinned to a spreadable consistency. Add the nuts, thyme, walnut oil (Add another tablespoon of olive oil if walnut oil isn't available), 2 tablespoons of olive oil and salt and pepper to taste.

Slice the baguette on the bias into slices 1/4-inch thick. Lay them on a baking sheet and dab each lightly with the remaining 2 tablespoons of olive oil. Toast until golden, 8 to 10 minutes.

Spread the cheese mixture on top of the toasts and serve.

This recipe yields 20 pieces.

Each piece: 207 calories; 270 mg sodium; 21 mg cholesterol; 14 grams fat; 6 grams saturated fat; 13 grams carbohydrates; 8 grams protein; 0.95 gram fiber.

Source:
The Los Angeles Times, 07-10-2002

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