Honey Goat Cheese Crostini

It was going to be the perfect beach picnic, it was.

Except, there’s this thing in nature called wind. And sand. Have you heard about them? Wind and sand? So the thing about wind is this: it’s unexpected. And sudden. And obnoxiously gusty. And it moves the sand when it blows. Like, the sand leaves its spot on the beach and moves in a rapid speed one direction and it covers or hits or blinds everything in its hopeless path. Including food on a picnic. So rude, that wind and sand.

So I made this recipe twice. Ha! I’m not crying, you’re crying.

But, before I show you the sadness, look what Roth now has! Chèvre honey goat cheese, YOU GUYS. And it is unbelievably creamy and rich and so perfect. If you’re not a goat cheese lover, this here crostini (sans sand and wind) will convert your faces. And I mean it.

They also have other flavors like wild blueberry and plain. I need them all, clearly.

So this is what you’ll need: a baguette (I chose a fresh demi baguette from a nearby bakery that you all suggested and it was crazy divine), thinly sliced prosciutto, arugula, honey, garlic, a little bit of butter, red onion and the chèvre with honey! I can tell you’re already so into this.

Here I am, full of hope for the lovely beach picnic we were about to embark on. I even took a campsite stove down there to sauté my butter and garlic in. Ambitious, that me!

And this is what it looks like indoors. Which you’ll 99.9999999% likely be doing anyway. Unless you have no wind on your beach. Then make it on the beach! But it’s okay if you don’t. Because wind and sand.

Here we are, enjoying our lives, tummies rumbling in anticipation over the crostini picnic I was so lovingly preparing. I had such dreams.

The glee. The laughter. The innocence. The light in our hearts.

Children frolicking in tide pools, searching for sea glass, spotting tiny starfish. Hungry. “Mom, when is the snack ready?,” they chirped.

“Any second now, darlings!”

Oh.

Oh no.

What the…

NOOOOOOOOO!

OMGAREUYOUKIDDINGMENONONONONOOOOOOOOOWTF.

So I remade it. Ha! It’s fine.

After a mini panic attack, hustling to grab a sheet to block THE SAND TSUNAMI, a string of curses, sunken shoulders in disappointment, and then a beer refill. Obviously.

We all laughed about it!

. . . Eventually.

And then we went right back to playing. Because that’s just what you do.

But here it is inside! And it’s really, really good. Roth’s honey chèvre is to just die for. It’s earthy, but mild. And magnificent with sautéed garlic in butter on toasted baguette with salty prosciutto and peppery arugula, ugh. And a honey drizzle at the end! Brings it alllll together. Touch of sweet. Kiss of salty. Nudge of creamy. Whisper of earthy. So much yes.

But let’s pretend we ate it outside on the beach.

We basically ate it outside on the beach!

We didn’t eat it outside on the beach.

But we could have!

Honey Goat Cheese Crostini

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Ingredients

• 1 small baguette, cut into 1/4” slices
• 2 Tbs. butter
• 2 cloves garlic, minced
• 1 (4 oz) log of Roth’s honey chèvre goat cheese
• 1 (5 oz) package of prosciutto
• 1/2 cup baby arugula
• 1/4 cup thinly sliced red onion
• Honey, to drizzle

Instructions

1. Heat the butter in a medium skillet over medium heat. Add the minced garlic and sauté for 30 seconds. Add the bread slices and lightly toast them in the skillet with the garlic butter. Be careful not to burn the garlic! Scoot it to the sides of the pan if needed.
2. Spread the honey chèvre on the toasted baguette, followed by a slice of prosciutto cheese, an arugula leaf, a few slices of red onion, and a tiny honey drizzle. Serve immediately!
3. Makes about 15 crostini.

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https://bevcooks.com/2019/06/honey-goat-cheese-crostini/

Hello, perfect summer party bites. (wind and sand sold separately.)

(This post is totally in partnership with my lover, Roth Cheese. But all cheese snarfings and wind cursings are definitely my own. We coo?)