CAPER & SUNDRIED TOMATO CROSTINI
We tasted delicious crostini at the Ortigia market on Via Trento. A symphony of smoky-salty-tangy flavors with capers, sundried tomatoes, garlic & paprika, we vowed to make these delicious toasts once stateside. Serve with healthy Mediterranean veggies; artichoke hearts, peppers & olives for a crowd-pleasing antipasto. Enjoy with beer, cider or wine. 4-6 servings.
4-5 Fresh garlic gloves
3-4 Tablespoon Villa Graziella Organic extra-virgin olive oil + extra for drizzling
4-6 oz fresh goat cheese
1 1/2 tsp Spanish paprika
1/4 cup sun-dried tomatoes dried
3-4 Tablespoons capers, packed in salt-rinsed & dried or in water drained & dried
1/2 Crusty baguette bread
Remove goat cheese from refrigerator & allow warm to room temperature.
Heat oven to 350F˚ degrees, place garlic cloves, unpeeled on a pan, drizzle a small amount of olive oil over the top, roast garlic until soft approx. 12-15 minutes.
Remove, set aside & allow to cool.
Cut bread into 1/3-inch slices, brush olive oil on both sides, place on parchment lined baking sheet.
Toast bread until golden brown, remove from oven, set aside.
Combine softened goat cheese & paprika in a bowl, mix thoroughly.
Squeeze roasted garlic into mixture, add 1 tbsp of olive oil, paprika, season to taste & mix. Spread cheese mixture on each slice of bread.
Arrange sun-dried tomatoes & capers onto each slice of bread.
Drizzle with olive oil, transfer to serving plate.
Serve & enjoy with Villa Graziella Organic Rosso or Bianco Toscano IGT
Helpful tips* Soak sundried tomatoes in warm water 15-30 minutes until soft, drain & pat dry. Keep liquid to boil pasta, add flavor to stocks or sauces.
Rinse capers of salt by soaking them in tepid water for 5-10 minutes. Gently rinse them in a sieve, repeat process several times & gently pat dry. Double the recipe & seal remaining cheese mixture in a covered container, will keep for 1 ½ weeks.
Adapted from thespruceeats.com/goat-cheese-with-paprika-recipe