Rosemary, Goat Cheese and Honey Crostini

(Recipe developed by light-bites wizard Maggie Humphreys)

I had an unfortunate realization the other day. For a blog entitled Rosemary Renaissance, there is an astonishing lack of recipes that actually involve rosemary.

Luckily these crostinis are just what this blog needs to start living up to it’s name. Goat cheese and honey are a classic sweet and salty pairing that work wonders on top of a crusty baguette. Combined with a little rosemary to imbue a spark of piney zest, these two-bite morsels are packed with simple but robust flavors.

This crostini dish is super easy to make – it’s even filed it under my slightly dusty “cheat dish” tag – but it’ll be a big hit at your next party!

(Protip: when eating, turn the bread sideways before taking a bite. That way you’re not shaking your head back and forth trying to tear through the crust – like I did.)

Rosemary, Goat Cheese and Honey Crostini

Ingredients

• 1 baguette, cut into slices
• 1 1/2 cups creamy goat cheese
• 1/2 cup honey
• 4 rosemary sprigs, destemmed

Instructions

1. Pre-heat the oven to 350 degrees. On each slice, spread a generous pat of goat cheese, a drizzle of honey, and 3-4 pieces of rosemary.
2. Place all the slices onto a baking tray and cook for about 15 minutes, until the edges start to brown and the goat cheese is starting to melt. Remove from the oven and let cool for 3 minutes.
3. Eat!

Mushroom and Leek Grilled Cheese on Rosemary Bread

Last time I took on a grilled cheese was early on in this blog, when I made a Plum, Blue Cheese and Balsamic version that combined sweet, salty and tangy flavors into each bite. This recipe goes the opposite direction, creating a rustic, umami-focused dish.

This grilled cheese is delightful because of its simplicity, which allows each of the delicate ingredients to shine through. Gouda has great flavor but can often be overwhelmed by more prominent flavors. Leeks, less aggressive than their onion relatives, actually have a more nuanced and balanced taste.

Too often these daintier flavors get lost, but by pairing them together they combine into a gooey, cheesy mass of goodness. The mushrooms in the middle wind up lightly cooked with a little raw crunch in the center, providing pleasant textural contrast. Everything is tied together, aesthetically and physically, by the rosemary bread.

This is a great dish for brunch or lunch dish for a lazy Sunday. Serve with tomato soup if it’s hot outside – gazpacho if it’s cold – and enjoy!

Mushroom and Leek Grilled Cheese on Rosemary Bread

• 3 tablespoons butter
• 2 slices of rosemary bread
• 1 crimini mushroom, thinly sliced
• 4-5 ounces gouda cheese
• 1/4 cup leeks, finely chopped

 

1. Using a tablespoon of butter for each slide, butter the outsides of the bread. Assemble the sandwich by layering the mushrooms, cheese and leeks. Heat a skillet to medium and melt the remaining tablespoon of butter.
2. Place the sandwich in the skillet. Place a smaller skillet on top of the sandwich and weigh it down using a moderately heavy object. Cook for 3-5 minutes, until the bread is golden brown, then flip and repeat for the other side.
3. To serve, cut in half and accompany with a bowl soup