Goat Cheese Toasts

I like this recipe because it's so versatile - if you don't like a certain herb or the topping, just change it out for something that you like! I did exactly the same thing to the original recipe since it called for olives and Chuck doesn't like them. So I decided to add the roasted red peppers and adjusted the seasonings accordingly.

Along those lines, I don't have amounts posted next to most of the ingredients, since it is such a "taste" thing. But as long as you start with your base of goat cheese and cream cheese, you can't go wrong! This is easily halved or doubled, depending on your number of guests.

Goat Cheese Toasts

adapted from Giada De Laurentiis

Makes 18 pieces

18 slices (1/2" thick) sliced baguette bread

olive oil

4 ounces soft fresh goat cheese

2 ounces cream cheese

parsley

basil

salt and pepper to taste

18 strips of roasted red peppers

Preheat oven to 375 degrees F. Arange the bread slices on a baking sheet. Brush with olive oil and sprinkle with salt and pepper. Bake until golden, 10 to 12 minutes.

Meanwhile, blend goat cheese and cream cheese in food processor (this is easier if the cheeses are room temperature) until smooth and creamy. Add the parsley, basil, salt and pepper and pulse just to blend.

Spread the cheese mixture in a thin layer over each toasted slice of bread. Top with a strip of roasted red pepper.

Note: If you need to make these in advance, toast the bread and keep it in an airtight bag. Store the cheese mixture and red pepper strips separately in the refrigerator and assemble just before serving.