Friday, May 25, 2012

Food Friday: Chevre Toast

Like any good liberal, I often listen to The Splendid Table on NPR.  There is a feature of the show in which listeners call in to seek cooking advice for dinner parties and the host, Lynne Rosetto Kasper, provides advice.  A few weeks ago, Rosetto Kasper helped a caller plan an outdoor, Italian-themed party and mentioned a twist on the usual bruschetta.  My ears perked up and this week I gave the recipe a try.  It was very simple to make and you should try it.

- 1 baguette, thinly sliced
- thinly sliced and diced radish
- thinly sliced green onion
- chevre
- olive oil
- course salt

Heat the oven to 400 degrees.  Line the baguette slices up on a cookie sheet and lightly brush olive oil on each slice.  Toast the bread for 10 minutes.  Remove from the oven and let cool.

On each slice, spread a bit of chevre, top with a few radish bits and a few green onions.  Put a smidge of salt on each slice.  Serve immediately.  I served mine with a pasta dish but they would also make a terrific accompaniment to a hearty green salad, a fresh spring soup, or something from the grill.  They could also serve as an appetizer.
Bread, cheese, and veggies.....that there is my happy food trifecta.  They are tasty and easy to make and can be served with virtually any warm weather food.  Make some today!

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