- serves 12
- Chef Brian Streeter
- Pairs well with:
- Chardonnay, Cuttings Wharf Vineyard
Just the right amount of acidity in our Cuttings Wharf Chardonnay to pair with this herb and cheese blend.
1 baguette, cut on a bias into 1/4" slices
¼ c. olive oil
8 oz. fromage blanc cheese
1 T. chives, minced
3 baby rainbow carrots, peeled
2 French breakfast radishes
½ small bulb fennel
1 shallot, peeled
½ c. flat-leaf parsley leaves, picked from stem
¼ c. tarragon leaves, picked from stem
¼ c. chervil leaves, picked from stem
2 T. extra-virgin olive oil
2 tsp. golden balsamic vinegar
Preheat oven to 375°F. Brush baguette slices lightly on both sides with olive oil. Place on a sheet pan and toast in the oven until golden brown, about 10-12 minutes. Reserve.
Bring the fromage blanc to room temperature and mix into the chopped chives with the back of a spoon. Spread onto the crostini with a knife. Thinly shave the carrots, radish and fennel on a Japanese vegetable slicer. Thinly slice the shallot with a knife and combine with the vegetables in small bowl. Chop the herbs very lightly and combine the vegetables. Dress with the olive oil and vinegar, and season with salt to taste. Top each of the crostini a spoonful of the vegetable-herb salad.