Sourdough Crostini With Fresh Chevre And Seasonal Vegetables Recipe

Preheat and slice

Preheat oven to 375°F (190°C). Slice the sourdough into 12 even slices about 1/3-inch thick. Arrange slices in a single layer on a rimmed baking sheet.

Brush and season

Mix 3 tbs olive oil, 1 tsp sea salt and 1/2 tsp freshly ground black pepper. Brush the tops of each slice lightly with the oil mixture so they are coated but not saturated.

Toast

Bake in the preheated oven until edges are golden and crisp, 8–12 minutes, flipping once halfway through for even browning. Remove and let cool slightly on a rack; crostini will crisp further as they cool.

Soften and flavor chevre

In a small bowl, break up the 8 oz chevre with a fork. Add 2 tbs whole milk or cream, 1 tsp lemon zest, 1/2 tbs lemon juice, 1 tbs honey and 1/4 tsp fine sea salt. Stir or whip with a small hand mixer until smooth but still spreadable. Taste and adjust salt, lemon or honey as needed.

Spread on crostini

When crostini are warm but not hot, spread about 2/3 to 3/4 tbs (approximately 2 tbs total per crostini across 12 slices) of the chevre mixture evenly onto each slice. Leaving a little edge of exposed bread helps keep them crisp.

Prepare vegetables

Halve the cherry tomatoes. Thinly slice or ribbon the cucumber and radishes. If using asparagus, blanch tips 30–45 seconds in boiling water then shock in ice water and thinly slice. If using roasted peppers, slice into thin strips. Put the prepared vegetables in a bowl.

Dress the vegetables

Toss the vegetables with 1 tsp extra-virgin olive oil, 1/2 tsp red wine or sherry vinegar, and a pinch of salt and pepper to taste. If using capers, add 1 tsp and toss gently. The dressing should be light so vegetables remain fresh and crisp.

Assemble toppings

Arrange a small pile (about 1 to 1 1/2 tbs) of the dressed seasonal vegetables atop the chevre on each crostini. Add microgreens or baby arugula and sprinkle 2 tbs of chopped fresh herbs distributed across the crostini. If using toasted nuts, scatter them now.

Final seasoning and drizzle

Lightly drizzle each crostini with 1 tsp extra-virgin olive oil (divided among the crostini) and, if you like, 1/2 tsp fresh lemon juice across the whole platter. Finish with a small grind of cracked black pepper and an optional tiny pinch of flaky sea salt on a few crostini for contrast.

Serve

Arrange crostini on a serving platter. Serve immediately so bread remains crisp. Leftovers: store chevre separately from crostini. Assemble just before serving if prepping ahead.