Warm creamy goat cheese gets a bright lift from fresh raspberries.
This appetizer packs a lot of punch for minimal effort. You can make the individual toasts, or take the lazy route: serve the toasts, macerated raspberries, and warmed goat cheese and let guests make their own delicious bites.
For the goat cheese:
- 8 ounces goat cheese
- 1 teaspoon olive oil
- 1/2 teaspoon sea salt
For the raspberries:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1/4 teaspoon sea salt
- Freshly ground black pepper
- 1 pint raspberries
- 1/4 cup fresh mint leaves
- 24 crackers or toasted baguette slices
- Preheat a broiler to high.
- Place the goat cheese in a small, oven-proof dish. Drizzle lightly with 1/2 teaspoon of the olive oil, sea salt and a few twists of a pepper mill. Broil the goat cheese until a golden crust begins to form, about 8-10 minutes. (Use your best judgement, as broilers can vary wildly.)
- In a medium bowl, whisk together the olive oil, balsamic vinegar, honey, sea salt, and a generous sprinkle of freshly ground black pepper. Add the raspberries and gently combine with the dressing. Tear the mint leaves into pieces and toss them in.
- Remove the goat cheese from the oven, and allow it to cool for a few minutes.
- To serve, spread the goat cheese on the crackers or toasted baguette slices; finish with a spoonful of the raspberry mix.
- Serve immediately.