Red Pepper Jelly Crostini with Goat Cheese and Basil
The sweet & hot Red Pepper Jelly is a great addition to the creamy goat cheese and the tangy basil. The result: A one bite wonder of an appetizer!
1/2 loaf of Gluten-Free Baguette, sliced into 1/4” to ½” slices at a 45 degree angle (about 8 slices) - Check label for allergens
2 tablespoons olive oil
5-6 tablespoons of Red Pepper Jelly (I use Stonewall Kitchens)
½ cup of crumbled goat cheese
6-8 small basil leaves, washed and patted dry
Brush the baguette slices with the olive oil. Broil until a golden yellow.
Spread the Red Pepper Jelly evenly on each toast. Top each with crumbled goat cheese, and top each with a basil leaf. Last, add a small dollop of Red Pepper Jelly.
Yields 6-8 crostinis.
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