Ingredients:
1 Sweet Acme Baguette
1 11oz log of Laura Chenel’s Chevre
1 8oz jar of Apricot Cayenne Pepper Jelly 1⁄4 cup of olive oil
Preparation:
1. Preheat oven to 375
2. Line a cookie sheet with parchment paper
3. Slice baguette on a bias to get 1⁄2 each pieces
4. Brush each slice with olive oil
5. Toast pieces of bread in the oven for 5 minutes or until golden
6. Remove bread from oven and spread a layer of chevre over each pieces (about 1 tablespoon)
7. Spread pepper jelly on top of chevre
8. Serve
Crostini with Goat Cheese and Apricot Cayenne Pepper
Ingredients:
1 Sweet Acme Baguette
1 11oz log of Laura Chenel’s Chevre
1 8oz jar of Apricot Cayenne Pepper Jelly 1⁄4 cup of olive oil
Preparation:
1. Preheat oven to 375
2. Line a cookie sheet with parchment paper
3. Slice baguette on a bias to get 1⁄2 each pieces
4. Brush each slice with olive oil
5. Toast pieces of bread in the oven for 5 minutes or until golden
6. Remove bread from oven and spread a layer of chevre over each pieces (about 1 tablespoon)
7. Spread pepper jelly on top of chevre
8. Serve