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Spring Bean Goat Cheese Crostini

Spring Bean Goat Cheese Crostini

In a medium bowl, toss the green and yellow bean mix and radishes with 6 tablespoons of vinaigrette, coating evenly. Spread each crostini with 1 teaspoon of the marinated goat cheese and top with a small pile of bean mix, dividing the bean mix evenly. Garnish each crostini with an equal amount of mint and 2 strips of preserved lemon. Sprinkle with sea salt, arrange on the plate and serve. A delicious goat cheese appetizer.

  • 12 tp CHEVOO marinated goat cheese

  • 1 tsp Dijon mustard

  • 2 tsp White verjus

  • 2 tsp Champagne vinegar

  • 1 tsp Lemon juice

  • 1 tsp Minced shallot

  • 1 Tbsp Chopped chives

  • 1 Tbsp Chopped flat-leaf parsley

  • 1 Tbsp Chopped tarragon

  • 1 Tbsp Chopped Mint

  • 1/4 c Rice oil

  • 1/4 lb Green beans

  • 1/4 lb Yellow wax beans

  • 4 Breakfast radishes

  • 1/2 Preserved Lemon

  • 1 Baguette

  • 4 Chopped mint leaves

Recipe by @seasoncookbook

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