Goat Cheese Crostini
Ingredients:
- 1 sesame ficelle or thin baguette, sliced into rounds
- 4 Tbsp MOV Butternut Squash Seed Oil
- 4 oz herb goat cheese
- 1/4 cup roasted Stony Brook Pumpkin Seeds (Pepitas)
Directions:
Preheat oven to 375 degrees F. Brush ficelle slices with 1/2 of butternut squash seed oil and place on baking pan. Bake in preheated oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool. In small mixing bowl, gently stir goat cheese with spoon to make spreadable. Immediately before serving, spread ficelle slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and drizzle with remaining butternut squash seed oil.
Serves 8 - 10
Preheat oven to 375 degrees F. Brush ficelle slices with 1/2 of butternut squash seed oil and place on baking pan. Bake in preheated oven for 6 minutes or until lightly toasted. Remove from oven and allow to cool. In small mixing bowl, gently stir goat cheese with spoon to make spreadable. Immediately before serving, spread ficelle slices with generous amount of goat cheese. Sprinkle with toasted pumpkin seeds and drizzle with remaining butternut squash seed oil.
Serves 8 - 10