Ingredients
- 1 baguette, sliced diagonally, ½-inch-thick
- ½ cup olive oil
- Salt and pepper
- 1 mini-eggplant sliced
- ½ pound asparagus, blanched and bottoms trimmed
- 8 mushrooms whole
- 1 bell pepper cut in half
- 4 ounces creamy goat cheese, plain
- 4 ounces creamy goat cheese with olives and herbs
- 4 ounces creamy goat cheese with roasted red pepper
- 1 ear of corn in the husk, soaked in water for 15 minutes
- ¼ cup mixed chopped herbs (thyme, basil, oregano)
Directions
In a bowl toss sliced bread with 4 tablespoons of olive oil, sprinkle with salt and pepper. Grill bread for 2 to 3 minutes on each side until lightly toasted and grill marks appear. Place bread on a large platter.
Place the corn on the grill and turn while preparing the other veggies. Corn will grill about 15 minutes.
Toss veggies with remaining olive oil, sprinkle with salt and pepper, grill for 3 to 5 minutes on each side until they become soft and show nice grill marks. Set aside to cool to room temperature.
Slice the eggplant, mushroom, and bell pepper in thin slices or cubes. Slice the asparagus diagonally in 2-inch pieces. Remove the husk from corn and cut off the cob.
Spread creamy goat cheeses on the bread, top with grilled veggies, and garnish with fresh herbs.
Flip the creamy goat cheese container into a small ramekin to release the cheese. Drizzle on maple syrup and top with the peppercorn and almonds. Serve with sliced baguette, grilled pita or gourmet crackers.
Chef’s Suggestion
This recipe can also be done in the oven. Toast bread slices on a sheet pan in the oven. Slice all veggies, toss in ¼ cup of olive oil, sprinkle with salt and pepper. Preheat the oven to 425°F and roast for 25 to 30 minutes until veggies are tender.
If corn is unavailable, substitute with sweet potatoes.
