Chèvre Crostini with Spring Onion & Green Garlic Confit
Chèvre Crostini with Spring Onion & Green Garlic Confit
Cook time: 50 minutes
Makes: 20
INGREDIENTS:
- 1 baguette, sliced into rounds and toasted
- 6oz chèvre, Sirocco Ridge Farm Chive Chèvre if possible
- 3 spring onions
- 3 heads green garlic
- 1 to 1.5 cups olive oil
- ½ tsp kosher salt
- Maldon salt for garnish
- red pepper flakes for garnish
PREPARATION:
Remove the green ends of the spring onions and the hard end of the green garlic stalk,
reserving for another use. Finely chop the onion and green garlic and place in a small saucepot.
Add olive oil to the pot until the onion and garlic are just covered. Stir in salt. Slowly warm the
pot until the olive oil just begins to simmer. Reduce the heat and continue to cook at a very low
simmer until the garlic and onion are completely softened and silky. You do not want to let the
confit boil, the idea here is to cook very low and very slow. It will take 30-45 minutes. Remove
from the heat and allow to cool to room temperature.
Arrange the baguette slices on a platter and spread a layer of chèvre on each one. Top with a
spoonful of the confit and garnish with a sprinkle of Maldon salt and red pepper flakes. Serve.