Homemade Herbed Chevre Spread With Grilled Crostini Recipes

GRILLED VEGETABLE ANTIPASTO WITH HERBED CHEVRE AND CROSTINI

Steps:

• Grilled Vegetable Antipasto:
• 1. Brush the grill grates lightly with the safflower oil. Prepare a hot fire on a gas or charcoal grill.
• 2. Whisk together the olive oil, vinegar, and basil in a small bowl until well blended. Brush the zucchini, yellow squash, onion, red bell peppers, and scallions with the olive oil mixture. Place the vegetables on the hot grill and cook 3 to 4 minutes per side until crisp-tender. Season with salt and pepper.
• 3. Soak the sun-dried tomatoes in 1 cup hot water, covered, about 5 minutes or until softened. Drain and set aside. (Note: Eliminate this step if you are using sun-dried tomatoes packed in oil.)
• 4. Arrange the grilled vegetables, sun-dried tomatoes, and sliced tomatoes on individual plates or a serving platter. Add a slice of chevre on the side of the vegetables. Drizzle the vegetables with the vinaigrette, and drizzle a little more vinaigrette around the place. Garnish with the parsley and basil. Season with additional salt and pepper, if desired, and serve with crostini.
• Crostini:
• Makes 25 to 30 crostini
• 1. Preheat the oven to 400 degrees
• 2. Slice the bread on a slight angle into 1/4-inch-thick slices and place on a baking pan in a single layer.
• 3. Mix together the olive oil, butter, parsley, dill and pepper in a small bowl.
• 4. Brush one side of each piece of bread with the butter mixture and sprinkle with the salt. Toast in the oven 10 to 15 minutes, until golden brown and crunchy.
• 5.Let cool completely, then store in an air-tight container up to 1 week.
• Herbed Balsamic Vinaigrette:
• 1. Combine the vinegar, lemon juice, herbs, and pepper in a small bowl and stir to mix.
• 2. Slowly add the olive oil and the canola oil and whisk until all the oil is incorporated. Refrigerate in an air-tight container until ready to use or up to 1 week.
• Herbed Chevre:
• 1. Mix the parsley and pepper together on a plate. Roll the chevre log in the mixture, pressing lightly so the seasonings adhere. Wrap in plastic wrap and chill 1 to 2 hours.
• 2. Remove the log from the refrigerator and unwrap. Cut into 1-inch slices with string, dental floss, or wire. Keep refrigerated until ready to serve

HERBED CROSTINI

Steps:

• Preheatbroiler.Mix herbs and cream in a small bowl. Brush 1 side of each slice of bread with cream mixture. Season with salt and pepper. Place bread slices on a baking sheet, cream side up. Broil, flipping once, until gold and crisp, about 4 minutes total.

CROSTINI WITH SPICED CHEVRE

Steps:

• 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.
• 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.

HERBED CHEVRE SPREAD

Steps:

• Combine ingredients well, and serve either packed into a bowl and drizzled with olive oil, or formed into a ball and rolled into chopped toasted walnuts or almonds.

GRILLED GARLIC CROSTINI

Steps:

• Mix the olive oil, garlic, salt, and pepper together in a small bowl and brush lightly on both sides of the bread slices. Grill for 15 to 20 seconds on each side, until nicely marked, then remove with tongs and set aside. For broiling, position the rack so the slices are 2 inches from the flame and turn when the crostini starts to blacken at the edges.

HOMEMADE HERBED CHEVRE SPREAD WITH GRILLED CROSTINI

Steps:

• HERBED CHREVE SPREAD.
• Using a wooden spoon, break up cheese in a mixing bowl. Slowly stir in heavy cream, mixing well between additions. When smooth, add remaining ingredients, stirring well. Scoop into a serving crock, sprinkle with additional herbs and serve with crostini, whole-wheat pitas or crackers. Covered and refrigerated, this cheese spread mellows and keeps well for several days. Makes 2 cups.
• CROSTINI.
• Cut a couple of baguettes (preferably day-old) into 1/4" slices. Fill a small pot with olive oil and set over medium-low heat. When warmed, add garlic; turn off heat and let sit for 10 minutes. Drain oil into a small bowl, discarding garlic. Brush garlic oil on one side of baguette slices. Grill oiled side of baguette slices on a BBQ until lightly charred. Serve warm with cheese spread.