Early Evening Recipe

Toast the bread

Preheat oven to 375°F (190°C). Arrange baguette slices on a baking sheet in a single layer. Brush both sides lightly with 2 tablespoons olive oil. Toast in the oven 8–10 minutes, flipping once halfway, until edges are golden and crisp. Remove and let cool slightly.

Prepare goat cheese spread

In a small bowl, crumble the goat cheese and mash with a fork until smooth. Stir in chopped thyme, lemon zest, 1 teaspoon honey, and 1/2 teaspoon freshly ground black pepper. Taste and season with up to 1/4 teaspoon sea salt if needed.

Assemble crostini

Spread about 1 tablespoon of the herbed goat cheese on each toasted baguette slice. Place assembled crostini on a serving plate and set aside while finishing other components.

In a medium bowl combine halved cherry tomatoes, minced garlic, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, sliced basil, 1/4 teaspoon red pepper flakes and 1/2 teaspoon salt. Toss gently to coat. Let marinate at room temperature for at least 10 minutes (up to 1 hour) to develop flavor. If marinating longer, refrigerate but bring to room temperature before serving.

Spoon a generous tablespoon of marinated tomatoes onto each goat cheese crostini just before serving. Drizzle a tiny bit of the tomato marinade over the crostini for extra flavor if desired.

In a large bowl combine mixed greens and sliced cucumber. In a small bowl whisk together 1 tablespoon lemon juice, 2 teaspoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Pour dressing over greens and toss gently to coat. Taste and adjust seasoning.

Transfer dressed greens to a small serving bowl or platter to accompany the crostini.

Scatter crushed toasted walnuts or pistachios over the salad or sprinkle a few on the crostini for crunch. If you like a touch of sweetness, drizzle about 1 teaspoon of honey over the prepared crostini and tomatoes just before serving.