When building a Crostini, you want CREAM, ACID, HERB AND CRUNCH. One of those ultimate palate joys. Interested on my personal musing on this subject?
Stacey Snacks inspires again, so many wonderful crostini options, it's like why bother with dinner when these look so good?!
So, here was my little experiment... so fresh and delicious.
Crostini with Goat Cheese, Fig and Parsley
Goat Cheese (mine was herbed)
Flat leaf parsley
Slice baguette into 1 inch thick pieces. Toast them for just a few minutes in 400 degree heat to get them nice and toasty. You must achieve that CRUNCH factor.
Immediately spread goat cheese- love that tang!
Press small sprig of parsley.
Add dollop, aka "a shapeless mass or blob of something soft", (who comes up with these definitions?!) of the fig spread. More natural the better.
Perfect two bite goodness.