Crostini with Goat Cheese, Clementines & Arugula
Crostini is a perfect appetizer for a spring dinner party, and it's so simple because you can make the components ahead of time and assemble right before you’d like to serve it. These crostini also make a delightful afternoon snack to enjoy with friends with a glass of iced green tea!
Slice the baguette on the diagonal to create pointed oblong slices. You should end up with about 10-13 slices from the middle. Toast the baguette slices for 60-90 seconds, until golden brown, depending on your taste.
Whip the Milanese Gremolata into the goat cheese using a fork (you can also use a mixer with a whisk attachment if you are making a large quantity and doubling the recipe.) Whip just until olive oil is well incorporated into the goat cheese to create a smooth, spreadable texture.
Peel the clementines, and carefully separate the segments within (each orange usually has about 10 little segments!)
Assemble crostini by spreading a spoonful of whipped goat cheese on each toast slice, and top with 2-3 clementine orange segments and garnish with arugula leaves between the clementine segments. Drizzle 1-2 Tablespoons of Dark Raspberry balsamic on top of each slice, serve immediately!