Pan-grilled crostini with green garlic and chevre

These crostini are fairly sturdy and can be kept at room temperature for a half an hour or so while you prepare other parts of your meal.

MAKES ABOUT 16 PIECES

8 ounces high quality chevre (goat cheese)

5 to 6 stalks green garlic

1 baguette, sliced at an angle into ½-inch slices

Olive oil

Place the chevre in a medium bowl. Mince green garlic, white and light green parts only, peeling away any tough outer parts of the stalks. Finely chop about 2 tablespoons of the tender green tops. Mix minced green garlic and tops into the chevre with a fork. Set aside.

Working in batches, lightly brush baguette slices on both sides with olive oil. Heat a grilling pan over a medium high flame. Brush lightly with olive oil and add baguette slices in a single layer. Toast on both sides, about 2 to 3 minutes per side, until crisp and marked with grill marks.

Transfer toasted slices to serving platter and spread each with a bit of the chevre/green garlic mixture. You may run out of the cheese mixture before you run out of baguette slices. If you do, improvise. Serve.

Note: I used a grilling pan because I liked the grill marks it creates and didn't feel like heating up either the oven or the grill. Both are fine options.

Grilling the crostini over charcoal will add a wonderful smoky touch to the flavor of these appetizers. The oven is a great way to toast all the bread at once. Just preheat it to 400 degrees, spread the oiled baguette slices on cookie sheets and bake until golden brown.

Terry Boyd

Nutrition facts per serving: 57 calories, 4 g fat, 3 g saturated fat, 11 mg cholesterol, 2 g carbohydrates, 3 g protein, 82 mg sodium, 0 g fiber