I go to the grocery store once a week. And I always go either on Saturday night (yes I live a super exciting life) or early on Sunday morning. You know, to avoid crowds. I actually don’t mind food shopping but I can’t stand when rude people plow into you when you are trying to grab some onions. Yes, this has happened and yes I dropped them all over the floor because of it.
Anyway, Saturday lunches always present a challenge since we usually have no food left by this point or a few random items leftover from the week. I found myself in this predicament recently. I was hungry and too lazy to go out to get food, so I started googling recipes with the ingredients I had on hand.
During a random search I stumbled upon these crostini. They looked gorgeous and I had almost all the ingredients, so I decided to just go with it. Best decision. I altered the recipe slightly to fit what I had on hand, but they turned out great. They are fresh and light and topped with wonderful summer produce. We gobbled these up quickly for lunch, but they would make an ideal summer appetizer. They are quick to assemble, as you only need to slice up a few ingredients and place them on top of toasted bread.
I love when I unexpectedly discover a fun new recipe – see there is a positive side to having no food in the house!
- 1 baguette, cut into 20 ½-inch slices (I had a bit of bread leftover)
- olive oil, for brushing
- 3 ounces goat cheese
- 1 to 2 nectarines, thinly sliced and cut into pieces that will fit on the baguette slices
- ½ pint cherry tomatoes, thinly sliced
- 2 to 3 tablespoons chopped fresh basil
- salt and pepper, to taste
- balsamic vinegar, for drizzling
- Preheat your broiler to high. Place the baguette slices on a baking sheet and brush each slice with olive oil. Broil for about 2 minutes, until the slices are golden brown and toasted. Watch them closely as they can burn easily. Let cool slightly before proceeding.
- Spread a thin layer of goat cheese on each baguette slice. Top with a slice of nectarine, a few slices of tomato, and some basil. Sprinkle with salt and pepper. Drizzle with balsamic vinegar and serve immediately.
Slightly adapted from Joy the Baker.