FIELD & FOREST

autumn fruit and goat cheese crostini

autumn, breakfast, snacks, vegetarianFieldandForest4 Comments

I wrote a very long post today.  It's not here (I decided to save you from reading it just yet; you're welcome!) but I think I wrote it because I'm coming up on my two year anniversary at work and I'm feeling a lot of feelings. Like "holy crap!" and "what the hell!" and "is two years a long time or a short time!" and "who can say!" and "I'm hungry!" The I'm hungry part is because I forgot my lunch today, but I'm including it as it is certainly adding to this feeling of sensory overload.

This is a day where I will get home to no leftovers and few staples, and make this crostini.  Any fruit you have on hand is appropriate in this recipe, but my favorites are figs, peaches, and pears.  I slice them thinly (you can make more crostini from a single fruit that way), and indulge my sweet tooth by drizzling them with honey or maple syrup.  I plan to make a bunch of them and eat them in the waning sun while I think my two-year-work-anniversary-thoughts and read this book.

Autumn Fruit and Goat Cheese Crostini
makes 20-24 crostini

1 baguette, cut into 20-24 1/4-inch thick slices (reserve any remaining bread for another purpose)
8 ounces fresh goat cheese (chevre)
2 peaches, halved, pitted, and thinly sliced
5 figs, thinly sliced lengthwise or cut into wedges
1 Asian pear, thinly sliced
Honey or maple syrup

Spread the goat cheese on the baguette slices, making sure to coat any nooks and crannies where you plan to place fruit (this keeps the juices from seeping into the bread and making the crostini soggy).  Overlap thin slices of fruit on the cheese.  Place on a serving dish, and drizzle with honey or maple syrup.  Serve immediately.

Make ahead: you may slice the baguette ahead of time and store the slices in an airtight container; the cut fruit will oxidize after a while, so it is best to slice them only when you are nearly ready to serve the crostini.