Herbed Goat Cheese and Radish Bruschetta

Fresh herbs are another joy of early summer. We went for chives and parsley with a hint of thyme and mint, but dill and basil also hit the right note. Radishes are at their sharp, juicy best. Prepare at least a day in advance and up to three days ahead to allow flavors to meld. Pass these toast rounds around just before lighting the grill.

Goat Cheese Spread
8 oz soft local goat cheese
4 oz mascarpone cheese
2 Tbs heavy cream
2 Tbs chives, finely chopped
¼ cup parsley, finely chopped
1 tsp mint, finely chopped
½ tsp thyme, finely chopped
Salt and pepper

Blend goat cheese, mascarpone, and heavy cream in a food processor. Add herbs and pulse until mixed through. Add a few twists of black pepper. Taste the spread before adding salt, as some goat cheeses can be overly salty.

Toast Rounds & Assembly
6 red radishes, very thinly sliced into half moons
Sourdough baguette
Extra-virgin olive oil

Slice the baguette into ½-inch rounds and toast lightly on both sides. Cool slightly. Spread each slice with a generous layer of goat cheese spread. Top with radish slices and arrange on a serving platter. Drizzle with a little extra virgin olive oil.

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