Have you had your fill of adorable baby goat pics on Instagram yet? Okay, that may not be possible … but the even better news is that all that kidding around has led us to this moment: the beginning of fresh chèvre season! I had to give up my daily chèvre toast for Passover — but made do with honey, blueberry and chèvre topped matzo meal pancakes. Thankfully we’re back in all-carbs all-the-time season again and ready to mix things up with some springy goat cheese topped crostini.
I whipped lemon zest and mint into fresh chèvre, added a touch of butter to make it unbelievably creamy, and spread it on toasted baguette slices before adding all the spring things: radish, peas, strawberries, micro greens. Ramps and asparagus would also be quite welcome. Oh, and did I mention those strawberries were steeped in lemon verbena syrup?
Serve these for your next brunch (oh hey, did we mention Mother’s Day is this weekend?) or pack up the baguette and toppings for a build-your-own crostini picnic. Obviously, these pair best with a bottle of rosé enjoyed al fresco.
Lemon Mint Whipped Chèvre
makes enough for 1 dozen crostini
- 6 ounces fresh goat cheese
- 1 tablespoon cultured butter, softened
- zest of 1 small lemon
- juice of 1/2 lemon
- several fresh mint leaves
- sea salt
Place goat cheese and butter in food processor and mix until smooth. Add lemon zest, juice, mint and a pinch of sea salt and pulse until mint and zest is well incorporated. Remove from processor and store, covered, in refrigerator if not using right away.
The crostini combinations are virtually endless, but here are a few topping ideas to get you started: thinly sliced radish, sliced snap peas, mashed English peas, shaved asparagus, pickled ramps (you could also replace the mint with ramps to spice this up), sautéed mushrooms, green garlic, strawberries, raspberries…. I suppose it would be easier to have said just go to the farmers market and pick up whatever looks good.
Tell us, how do you top your chèvre toast?