Need to make an appetizer fast? Try Mario Batali’s Hazelnut-Crusted Goat Cheese Crostini!
HAZELNUT-CRUSTED GOAT CHEESE CROSTINI
1 log goat cheese (10 ounces, room temperature)
2 cups hazelnuts (shelled, toasted)
1/4 teaspoon smoked Spanish paprika
2 teaspoons flaky sea salt
3 tablespoons rosemary (leaves only, chopped)
olive oil (to drizzle)
1 loaf crusty Italian bread or baguette (sliced 1/2-inch thick, toasted)
Kosher salt and freshly ground black pepper (to taste)
Place hazelnuts in a food processor and pulse until coarsely chopped. Add rosemary, paprika and season with flaky sea salt and pepper. Remove to a baking dish. Roll the goat cheese log in hazelnut mixture, pressing the nuts into the cheese to coat. Remove to a board and drizzle with olive oil. Slice and serve on toasted bread.
Tip: Perfect quick appetizer. Use your favorite nuts and herbs to crust the log of goat cheese. Pop the goat cheese log under the broiler for 1-2 minutes after rolling if you prefer to serve the cheese warm.