Farm To Tapas Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Place the baby carrots, baby beets, halved fingerling potatoes, zucchini rounds, and red onion wedges in a large bowl.

Add 2 tbsp extra-virgin olive oil, fresh thyme, 3/4 tsp kosher salt and 1/2 tsp black pepper. Toss to coat evenly.

Spread vegetables in a single layer on the prepared baking sheet. Roast for 25–30 minutes, turning once halfway through, until vegetables are tender and caramelized at the edges.

Remove from oven and let cool slightly to warm (5 minutes). Transfer to a serving bowl; keep warm or serve at room temperature.

While the vegetables roast, arrange baguette slices on a second baking sheet. Brush each slice lightly with 1 tsp olive oil.

Toast the baguette slices in the oven (use same 425°F) for 6–8 minutes or until edges are golden and crisp. Remove and let cool slightly.

Prepare Goat Cheese Spread

In a small bowl, combine 6 oz goat cheese, 1 tbsp chopped parsley, 1 tbsp chopped chives, 1/2 tsp lemon zest and 1 tsp honey. Stir until smooth and spreadable. Adjust with a teaspoon of warm water or olive oil if too stiff.

Spread about 1 heaping tablespoon of the herbed goat cheese onto each toasted baguette slice.

Top each crostini with a spoonful of the Farm-Fresh Tomato & Basil Salad (see that section) or a piece of roasted vegetable for variation.

Finish with a small sprinkle of sea salt flakes and a few microgreens or baby arugula on top of each crostini.

Combine the diced heirloom tomatoes, minced shallot and chiffonade basil in a small bowl.

Add 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/4 tsp kosher salt and 1/4 tsp black pepper. Toss gently to combine and let sit 5–10 minutes to meld flavors.

Spoon a small amount (about 1 tablespoon) of the tomato salad onto each goat cheese crostini just before serving to avoid sogginess.

In a small bowl combine 1 cup mixed olives, 1/2 cup rinsed cannellini beans, 1 smashed garlic clove, 1/2 tsp chopped rosemary, 1/2 tsp lemon zest, 1/8 tsp crushed red pepper flakes and 1 tbsp extra-virgin olive oil.

Toss to coat, cover and let marinate at room temperature for at least 15 minutes (or up to 2 hours). Transfer to a small serving dish before plating.

Arrange the warm roasted vegetables on a large serving platter or board.

Place the herbed goat cheese crostini on the platter. Add the marinated olives & beans in a small bowl alongside.

Scatter microgreens or baby arugula and toasted walnuts over the vegetables and around the platter.

Drizzle 2 tsp balsamic reduction sparingly over the vegetables and crostini, and finish with a light sprinkle of sea salt flakes to taste.

Serve immediately so crostini remain crisp. Encourage guests to mix and match vegetables, crostini and marinated olives for a farm-to-tapas experience.