Blood orange Jam and Grapefruit Goat Cheese Crostini
Every time I want to throw a party, I’m struggling with finding the right appetizer to serve. Seriously, it’s a very important decision to make. Because appetizer is the first thing that your guest will taste (if not to count wine), and you need a proper starter to set the tone of your party and to put the guests in the right mood. On my parties, I prefer to serve simple yet elegant food, which goes well with the wine I picked. Yeah, in our house there are mostly wine parties.
You know my love for crostini recipes, this Blood Orange Jam and Grapefruit Goat Cheese Crostini proves it 100%. Pair them with bold creamy Chardonnay, and you’ll get a perfect food and wine duo. Need to admit, I wasn’t a huge goat cheese fan, probably I never tried it in my childhood. But little by little I started to like it, and it became my huge source of inspiration and new recipe ideas. This time, I decided to combine it with blood orange jam, fresh grapefruit, and mint. This combo is AMAZING! You just have to try it.
TIP: Remove the membranes and pith from the grapefruit. Your crostini will look much more sophisticated, and the taste will be superb.
If you have no clue how to remove membranes from a grapefruit, check this video. After a little bit of practice you’ll become a pro citrus peeler!
- French baguette - 1, sliced (1/2-inch thick)
- extra virgin olive oil - 1 tablespoon
- chèvre (goat) cheese - 1 package (4 oz.), room temperature
- ripe grapefruit - 1, sliced (membrane and pith removed)
- blood orange jam - 1/4 cup
- fresh mint - 20-24 leaves
- Heat the oven to 400°F.
- Arrange baguette slices on a baking sheet. Brush them with the olive oil.
- Bake until lightly toasted and crisp, about 10 minutes. Let cool.
- Spread a thin layer of goat cheese over the top of each crostini, then top with the grapefruit slice, a little bit of blood orange jam, and mint leave.