These more-than-one-bite savory toasts are perfect alongside chilled rose for your picnic spread.
Ingredients:
- 1 baguette, sliced into 1/2-inch rounds
- 2 to 3 tbsp olive oil
- Laura Chenel Goat Cheese Thyme & Rosemary Chabis
- 8 to 12 slices salami (hard or Genoa, depending on preference)
- 1/2 cup roasted red peppers, sliced (jarred or homemade)
- Fresh dill, roughly chopped
- Honey for drizzling
- Fresh cracked black pepper
Instructions:
- Preheat oven to 375°F. Arrange baguette slices on a baking sheet, brush lightly with olive oil, and bake for 8 to 10 minutes until golden and crisp. Let cool slightly.
- Generously spread the goat cheese onto each toasted crostini. The herbs in the cheese already bring savory depth, so you don’t need extra seasoning here unless you want a touch of pepper.
- Layer a folded slice of salami on each crostini, followed by a few strips of roasted red pepper. Sprinkle fresh dill over the top for a bright, aromatic finish.
- Drizzle lightly with honey for a sweet contrast to the salty salami and tangy goat cheese. Enjoy!