Goat Cheese Crostini with Pancetta, Microgreens, & Radish
This easy goat cheese and pancetta crostini is a light, refreshing summer appetizer.
Ingredients
- 1 loaf French baguette cut into 1/4-inch slices
- 1 garlic clove
- 2 olive oil
- 4 ounces soft fresh goat cheese, room temperature
- ΒΌ teaspoon coarsely ground black pepper
- Salt to taste
- 4 slices of crisp pancetta, crumbled
- 2-3 radishes, thinly sliced
- Fresh microgreens
- Chives, finely chopped
Instructions
- Place the pancetta in a skillet over medium heat. Cook until the pancetta is browned and crisp. Transfer to a paper towel with a slotted spoon to drain.
- Rub baguette slices with garlic clove. Drizzle with olive oil and broil until just crisp, but not starting to brown, flipping each piece over to the other side, about 5 minutes.
- Spread about a teaspoon of goat cheese atop the toasted baguette slices; add salt and pepper. Top with pancetta, a few slices of radish, microgreens, and fresh chives.
- Place crostini on platter and serve.