Crostini, goat cheese and thyme, Serves 4
1 tbsp extra virgin olive oil
1/4 tsp garlic, minced
1 1/2 cup fresh goji berries
1/2 tsp fresh thyme, minced
1/2 tsp lemon juice
Sea salt and black pepper to taste
1 baguette
1/4 cup extra virgin olive oil
1/2 cup goat cheese
1/4 tsp garlic, minced
1 1/2 cup fresh goji berries
1/2 tsp fresh thyme, minced
1/2 tsp lemon juice
Sea salt and black pepper to taste
1 baguette
1/4 cup extra virgin olive oil
1/2 cup goat cheese
For crostinis:
Preheat oven to 400 F. Slice baguette into 8-10 1/2” slices. Lay out on a parchment lined baking
sheet. Drizzle crostini with (1/4 cup) olive oil. Bake in oven until crisp and the edges turn golden
brown, about 6-8 minutes.
Preheat oven to 400 F. Slice baguette into 8-10 1/2” slices. Lay out on a parchment lined baking
sheet. Drizzle crostini with (1/4 cup) olive oil. Bake in oven until crisp and the edges turn golden
brown, about 6-8 minutes.
For the bruschetta:
Heat 1 tbsp of olive oil in a medium saute pan over medium heat. Add garlic, and saute, stirring
often for 1-2 minutes. Add goji berries and thyme, and cook for another 2 minutes until berries
begin to soften, but not over cook. Remove from heat, and finish with lemon juice and salt and
pepper to taste.
Heat 1 tbsp of olive oil in a medium saute pan over medium heat. Add garlic, and saute, stirring
often for 1-2 minutes. Add goji berries and thyme, and cook for another 2 minutes until berries
begin to soften, but not over cook. Remove from heat, and finish with lemon juice and salt and
pepper to taste.
To build the bruschetta:
Spoon a generous amount of goat cheese onto each crostini. Top with warm goji bruschetta.
Garnish with fresh thyme, and serve.
Spoon a generous amount of goat cheese onto each crostini. Top with warm goji bruschetta.
Garnish with fresh thyme, and serve.