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Apple, goat cheese and honey crostini

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

This past weekend I hosted a girls’ night to celebrate the 10th anniversary of our first year of university. I haven’t entertained at home in a while so it was nice to have a reason to make some tasty nibbles for my friends!

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

Of our group, I’m one of the only ones who stuck around the Guelph area after graduation in 2008. Right after undergrad I did my masters, also at Guelph, and then got a job just a stone’s throw from campus. Most people I knew either travelled/worked abroad for a while, headed to grad school or teacher’s college in Toronto or moved back home for a bit.

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

I’ve never regretted putting down roots in our university town, but living in separate cities means that our get-togethers are fewer and far between than in our university days. We have “grown up” jobs now and other commitments, so it’s almost impossible to find a weekend that works for everyone. (Also I’m a bit more of a homebody than I’d care to admit!) But whenever we’re able to get together as a group, it’s always a fun time.

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

Last weekend was no exception. To kick off an evening of nostalgia, we took a stroll around campus, visited our old residence and then enjoyed some snacks and drinks at my place before heading downtown for dinner (more drinks) and dancing. Even our 3 am walk in the bitter cold, attempting to hail a cab, had a nostalgic feel to it!

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

For the drinks and apps part of the evening, I went with a simple mini-menu of autumn-inspired eats which we enjoyed on the floor around my living room coffee table (a.k.a. Big Bang Theory/student-style):

– Pumpkin hummus with vegetable dippers {recipe coming soon}
– Apple, goat cheese and honey crostini topped with pumpkin seeds
– White wine sangria with apples, pears and warming spices (cinnamon, nutmeg and cloves)

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

The original crostini recipe I was toying with used ricotta instead of goat cheese, so I had some of the girls do a taste test comparison. The vote was for the tangy, deeply flavoured goat cheese as the more mild ricotta gave it a lighter dessert-like quality – understandable since the already sweet apples and honey need something sharp to cut through. I kind of wish I always had a panel of eager taste testers handy (other than my husband, of course)!

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

While these apple and goat cheese crostini aren’t exactly health food (bread plays a starring role after all), in the realm of crowd-pleasing party appetizers, it’s a winner compared to most other options.

To keep it on the healthier side, be sure to use a whole grain baguette, slice it thinly and go easy on the olive oil and honey when drizzling.

Happily, goat cheese is naturally lower in calories compared to most other cheeses, and the pumpkin seeds provide a dose of fibre, healthy fats and other nutrients. As for the apples, I purposely left the skin on for an extra bit of fibre and health-boosting plant compounds.

Apple, goat cheese and honey crostini | www.ricottaandradishes.com

Apple, goat cheese and honey crostini
Serves 4
Crostini topped with creamy goat cheese, sliced apples, a drizzle of honey and pumpkin seeds
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Prep Time
15 min
Cook Time
2 min
Total Time
20 min
Prep Time
15 min
Cook Time
2 min
Total Time
20 min
Ingredients
  1. 1 whole grain baguette, sliced diagonally into 1/2-inch slices
  2. Extra-virgin olive oil for drizzling (about 2 tbsp)
  3. Salt and freshly ground black pepper, to taste
  4. 1 250-g log goat cheese
  5. 4 apples, cored and sliced thinly (I used McIntosh)
  6. Honey for drizzling (about 1/4 cup)
  7. 1/4 cup raw hulled pumpkin seeds (aka pepitas)
Instructions
  1. Pre-heat the broiler. Arrange the baguette slices in a single layer on a parchment-lined baking sheet. Drizzle with oil and season with salt and pepper. Broil until lightly toasted, about 1 minute per side. Remove from oven and let cool slightly.
  2. Spread each baguette slice with goat cheese, top with a few apple slices and pumpkin seeds and drizzle with honey. Transfer to a platter and serve immediately.
Notes
  1. The apples can be sliced a few hours in advance. To prevent them from turning brown, drizzle with a little lemon juice and store, refrigerated, in an airtight container.
Ricotta & Radishes http://www.ricottaandradishes.com/

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{ 2 comments… add one }

  • Sarah | (Cooking for) Kiwi & Bean October 24, 2014, 9:34 pm

    These look amazing. I love the combo of crispy bread, soft cheese, fruit and honey. That sangria sounds awesome. Are you going to share that recipe too? :-)

    • Jennifer Andrews October 25, 2014, 4:37 pm

      Thanks, Sarah :) I didn’t photograph the sangria unfortunately but I plan on re-making it just so I can feature the recipe!

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