Goat Cheese Crostini With Grilled Vegetables

6 servings

30 min prep time

40 min total time

Ingredients

1 (¹/₂-inch-thick) baguette, sliced diagonally

¹/₂ cup olive oil

Salt and pepper

1 mini-eggplant, sliced

¹/₂ pound asparagus, blanched and bottoms trimmed

8 mushrooms whole

1 bell pepper, cut in half

4 ounces Vermont Creamery Goat Cheese

4 ounces Vermont Creamery Olive & Herb Spreadable Goat Cheese

4 ounces Vermont Creamery Roasted Red Pepper Spreadable Goat Cheese

1 ear corn in the husk, soaked in water for 15 minutes

¹/₄ cup mixed herbs, chopped (such as thyme, basil, and/or oregano)

Directions

STEP 1

Heat grill to medium or charcoal grill until coals are ash white.
STEP 2

Toss sliced bread with 4 tablespoons of olive in bowl oil, Sprinkle with salt and pepper. Grill bread 2-3 minutes on each side until lightly toasted and grill marks appear. Place bread on a large platter.
STEP 3

Place corn on grill. Grill, turning occasionally, while preparing the other veggies. Grill corn about 15 minutes.
STEP 4

Toss veggies with remaining olive oil, sprinkle with salt and pepper. Grill 3-5 minutes on each side until they become soft and show nice grill marks. Set aside to cool to room temperature.
STEP 5

Slice eggplant, mushroom, and bell pepper into thin slices or cubes. Slice asparagus diagonally into 2-inch pieces. Remove the husk from corn; cut corn off the cob.
STEP 6

Spread creamy goat cheeses on bread slices; top with grilled veggies. Garnish with fresh herbs.

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