Goat Cheese Bruschetta Trio

Note: above quantities are based on making all three Goat Cheese Bruschetta variations to top one sliced baguette. If you want to omit any of the above variations, you will need to adjust your quantities accordingly.

Preparation:
Preheat oven to 400°F. Remove the goat cheese from the fridge and allow to temper. Slice baguette into ½” thick pieces, lightly dress with a brush of olive oil and bake in the oven for 10-15 minutes, until toasty and crisp. Set aside. Liberally spread Woolwich Dairy’s Plain N Simple Spreadable Goat Cheese onto each crostini piece. Dress up your goat cheese topped crostini 3 different ways:

Beets & Basil Mixture
1 medium sized beet, boiled, cooled, skins removed and cubed
1 tsp olive oil
small handful basil leaves, cut into ribbons
1 tsp balsamic vinegar
2 tsp diced chives
1/4 tsp maple syrup
salt & white pepper to taste

Mix beets, olive oil, balsamic vinegar, maple syrup, chives and salt and pepper in a medium sized bowl. Scoop mixture onto goat cheese crostinis. Garnish with ribbonned basil.

Peach & Prosciutto
1 medium sized peach, thinly sliced
6 slices prosciutto, cut in half
1 tsp balsamic vinegar
1 tsp honey
Small handful of basil leaves, cut into ribbons
salt and white pepper to taste

Mix balsamic vinegar, honey and salt and pepper in a small bowl; incorporate well and set aside. Place a 1/2 slice of prosciutto onto each goat cheese crostini. Then top with 1 peach slice each, and drizzle the honey-balsamic mixture on top. Garnish with ribbonned basil.

Avocado & Cilantro
1/2 avocado, sliced
Small handful of cilantro, chopped
1/4 lime, wedged
course black pepper, freshly ground to taste

Place 2 slices of avocado on each crostini, and top with a sprinkle of cilantro. Lightly squeeze the lime wedge, sprinkling fresh lime juice atop each crostini. Finish with freshly ground course black pepper.