Goat Cheese Crostini with Pickled Red Onion and Garlic Scape
If you have been following my recipes for the last couple of weeks, you probably came across one of my appetizers that I coined the smoked steak crostini. Everything about that appetizer, really, simply put, was pretty darn amazing. I do not say that because I made it, but it really was amazing. Another crostini I made for a party we attended was a goat cheese, Mexican pickled red onion, and garlic scape crostini.
Why I came up with this recipe was because of my recent Saturday morning visit to the New Berlin Farmers Market. There is a farmer there that I have been chatting with and buying all sorts of fresh vegetables. There was one item on the table that caught my attention, and that was garlic scapes. First, I was blown away because I have never encountered a garlic scape before and after talking with the farmer, I realized that garlic scapes are basically the shoots that a garlic bulb makes while growing. Almost what an onion would do. I was not only intrigued by the funky twists and twirls that the garlic scape consisted of, but also the fragrance and taste. It was as though I had my hands on a mild garlic green onion thing, and that excited me.
This recipe introduced that flavor of mild garlic and green onion, and when topped on this crostini, really made this appetizer stand out.
Lets get started.
- 1/2 French baguette, cut into 1/4 inch slices
- 1/4 cup of olive oil
- 1 cup of goat cheese, room temperature
- 1/2 cup of Mexican pickled onions, chopped
- 1/4 cup of garlic scapes, green tender parts, thinly sliced
Preheat your oven to 350 degrees.
Brush olive oil onto the top of each sliced baguette and place onto a large baking sheet.
Place into the oven for about 15-20 minutes or until they are a light golden brown. Remove and let cool.
Spread the goat cheese on the top of each crostini, making a thin base. If you have extra goat cheese, add more to each crostini.
Next, top with pickled red onions and sprinkle garlic scapes on top of each crostini.
That’s it. Plate and serve.
What you end up is a perfect bite that has the creaminess of the goat cheese, the tang of the Mexican pickled onions, and the great mild garlic taste of the scapes. Just a perfect bite and a great appetizer. Hope you enjoy.
I’ve been wanting to try my hand at homemade creamed corn, but your Mexican twist is even better!