Ingredients
Units
- 1 rustic French baguette
- 2 tablespoons extra virgin olive oil
- 4-5 ounces goat cheese (- soft, ripened)
- 1-2 whole apples (Honeycrisp or Golden Delicious)
- 1/2 cup cajeta
Instructions
- Preheat oven to 400° F.
- Slice baguette into 1/2" thick slices, spread on a baking sheet and drizzle with EVOO. Spread the hazelnuts on a separate baking sheet.
- Bake the baguette and hazelnuts at the same time for 5-7 minutes until the bread is toasty and golden and the hazelnuts give off a nutty aroma. Allow both to cool. *the hazelnuts may take a couple of minutes longer than the baguette.
- Roll the hazelnuts around in a clean dish towel or cheesecloth to remove most of the skins. Give them a rough chop and set aside.
- Slice the apple into thin 1/8" - 1/4" slices.
- Smear each crostini with about 1 teaspoons of goat cheese.
- Top with an apple slice, chopped hazelnuts and finish by drizzling with as much cajeta as your little heart desires.
Notes
*Pairs very nicely with a bottle of crisp hard cider.
- Prep Time: 15 minutes
- Cook Time: 8 minutes