Gazpacho with Herbed Goat Cheese Crostini
by Vera & Mimi Levin, Tastemakers in Residence
Ingredients
Gazpacho:
1 large cucumber (chopped)
1 red onion
3 garlic cloves
3 pounds tomatoes (cored and chopped)
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil
1/2 Tbsp salt (more if needed)
2 tsp freshly ground pepper
1 jalapeno (optional)
Herbed Goat Cheese:
10 oz. fresh goat cheese
3 Tbsp freshly chopped parsley
2 tsp freshly chopped rosemary
2 Tbsp freshly chopped thyme leaves
1 tsp freshly ground pepper
½ tsp lemon zest
1 tsp lemon juice
Crostini:
French baguette
olive oil
salt & pepper
Instructions
Herbed Goat Cheese:
- Combine everything but goat cheese in a bowl
- Roll goat cheese into small balls and coat with herb mixture
Crostini:
- Preheat oven to 350°
- Brush baguette slices with olive oil and season with salt and pepper
- Place baguette slices on baking sheets and bake for 15-20 minutes (until golden-brown)
- Once cooled, spread goat cheese on crostini
Gazpacho:
- Combine ingredients in a bowl and refrigerate over night
- In a blender or food processor, puree vegetables until smooth
- Serve with herbed goat cheese crostini