Ingredients
- 1 large baguette, cut on bias, sliced into 1/4-inch slices
- 1/4 cup extra virgin olive oil
- 1 cup white sesame seeds, not toasted
- 1 cup log goat cheese, sliced into 1-inch disks using dental floss
- 1 teaspoon sesame oil
- 2 tablespoon canola oil
- 1 large baguette, cut on bias, sliced into 1/4-inch slices
- 1/4 cup extra virgin olive oil
- 1 cup white sesame seeds, not toasted
- 1 cup log goat cheese, sliced into 1-inch disks using dental floss
- 1 teaspoon sesame oil
- 2 tablespoon canola oil
- 2 red onions, cut into 1⁄2-inch dice
- 2 tablespoon minced lemongrass, white part only
- 2 cup dried apricots, chopped
- 2 cup naturally brewed rice vinegar
Preparation
Baking Directions:
To make the crostini:1. Preheat oven to 325 degrees F.
Place baguette slices on a sheet pan and brush with olive oil.
Toast in oven for 8 to 10 minutes.
2.Set broiler to high broil.
Place sesame seeds on a plate and press one side of goat cheese disks into seeds.
In a small bowl, combine the sesame and canola oils.
3.Place toasted baguettes on a heat-proof plate, season with salt and pepper and top with goat cheese.
Drizzle sesame-canola mixture over goat cheese.
Place under broiler until sesame seeds begin to color and cheese has softened, about 1 to 2 minutes.
4.To serve, put a little apricot chutney on top of each crostini and enjoy, being careful of the hot plate.
To make the sweet and sour apricot chutney:In a sauté pan coated lightly with oil over high heat, sauté the onions and lemongrass until soft, about 5 minutes.
Season with kosher salt and freshly ground black pepper and check for flavor.
Add apricots and sugar and deglaze with naturally brewed rice vinegar.
Reduce by 75 percent, or until liquid is absorbed.
Check again for seasoning.
When cool, transfer to a container, cover and store in fridge for up to two weeks.
Makes 4 cups.
