- 1 baguette
- olive oil
- 1 log goat cheese
- Kale Crostini:
- 2 cups kale stems removed
- 1/4 cup cubed pancetta
- Raspberry Crostini:
- 1 cup raspberries partially mashed with the back of fork
- 1 tbsp raw sugar
- 1/4 cup chopped pistachios
- mint leaves for garnish
- Fig Crostini:
- 2 figs sliced thin or diced
- 1 red pear sliced thin or cubed
- honey for drizzle
Slice baguette thin, brush with olive oil and sprinkle with salt. Toast on low broil for 2-4 minutes. Watch carefully. Look for edges to brown a bit.
Spread goat cheese on each slice.
For the kale crostini saute pancetta in a non-stick pan for about 5 min. until brown. Add the kale and a drizzle of olive oil. Saute for about 4 min. until the kale shrinks. Top the crostini with the kale and sprinkle with parmesan.
For the raspberry crostini, top with raspberry mixture and pistachios. Sprinkle with raw sugar and add a mint leaf for garnish.
For the fig crostini, simply top with ingredients and drizzle with honey.
Calories: 94kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Sodium: 134mg | Potassium: 142mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1140IU | Vitamin C: 16.5mg | Calcium: 41mg | Iron: 1mg