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 Grilled Radicchio Salad Shaved Asparagus Salad Red Pepper & Lemon Goat Cheese Dip Snackboard Mushroom & Herbed Mascarpone Tart Pistou of Summer Veggies Garlic Bread Bruschetta