Goat Cheese Crostini With Grilled Vegetables 6 servings 30 min prep time 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Ingredients1 (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 Garlic & Herb Goat Cheese Dip 4 ounces Vermont Creamery Red Pepper & Lemon Goat Cheese Dip 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) Get Ingredients 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 oil in bowl, 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. Related Recipes Shaved Asparagus Salad Spring Cheeseboard DIY Chevre Log with Raspberries Green Pea Soup With Mascarpone Watermelon and Fresh Goat Cheese Salad Spreadable Goat Cheese & Harissa Dip