Inspired by Mario Batali’s Babbo Cookbook, prescription but not inspired enough to carry out the full recipe for Goat Cheese Truffles (it was a Monday night), I made these little goat cheese crostini. I just toasted some fresh, sliced Cibatta bread and topped them with goat cheese. Each piece had a different coating: fennel seeds, Spanish paprika or poppy seeds. Had I been feeling decadent, I would also have drizzled some good-quality olive oil on the goat cheese before adding the coatings.
They were so cute, no?
The crostini were an appetizer for Broken Lasagne, which I took from last month’s Food and Wine with some modifications. First, I cut back on the olive oil (wedding diet and all) and I added artichokes. I also substituted the walnut for almonds since Tom believes himself to be allergic.