Perusing a restaurant menu, drooling over the photos in a food magazine, watching a cooking show, reading blogs, dreaming. There’s so many places to find inspiration for recipes and meals. With so many flavors, ingredients, techniques, and cuisines available, there’s always a new way to create a recipe or eat a dish that I haven’t tried before. For me that is one of, if not the most thrilling part of the food world. It’s what keeps me going, keeps me invigorated.
Interestingly enough, I can’t remember how the idea for this recipe came to be. All I know is that I’m glad it did. Hopefully you’ll be glad too!
P.S. – If you like spicy, don’t seed the jalapeno. If you don’t like spicy (like me), scrap the seeds off. If you’re somewhere in between, leave some of the seeds in.
P.P.S. – If you’re cooking outdoors, feel free to grill the crostini instead. Grill 2-3 minutes per side over medium heat. Add the cheesy topping and grill for an additional 2-3 minutes with lid closed, until cheese begins to bubble and melt.
Taste: A delightful combination of Southwest/Spanish flavors. Tangy, spicy, fresh.
Texture: The bread is perfectly crisp and the topping is lusciously cheesy.
Ease: Simple & fast.
Appearance: I had a hard time not sneaking one off my platter while photographing.
Pros: Simple, fast, perfect for entertaining.
Would I make this again? Yes.
Makes 24 crostini
Recipe by Tessa of Handle the Heat
- 1 small baguette, sliced thinly on the diagonal (about 24 slices)
- 2 tablespoons olive oil
- 1/4 cup crumbled goat cheese
- 8 ounces cream cheese, at room temperature
- Zest of 2 limes
- Juice of 1 lime
- 1 teaspoon chopped fresh thyme, plus extra for garnishing
- 1 large jalapeno (or 2 small), seeded and minced
- Salt & freshly ground black pepper
Heat oven to 400° F. Place the baguette slices on a baking sheet and brush both sides of the bread with oil. Bake until golden brown, 4 to 5 minutes per side (toasted crostini can be kept in an airtight container at room temperature for up to 3 days ahead of time).
Combine remaining ingredients in a small bowl with a rubber spatula. Spread cheese mixture on crostini and bake for an additional 3-4 minutes, until cheese bubbles slightly. Place crostini on a platter and garnish with thyme.
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