November 20, 2012

Goat cheese crostini

Sometimes inspiration comes while I am shopping.

We now have a local artisan "grocery" spot. Sort of like a pop-up.
Monday, Wednesday and Thursday; different organic artisans share a space to sell their products.
Yesterday i was overwhelmed with choices.



The Poggio di Camporbiano had incredible produce and GOAT CHEESE.



We bought kale, potatoes, carrots, red onions and a nice squash as well as a goat cheese.


We did my favorite roasted vegetables with tuscan herbs.


with the seeds from the "pumpkin-squash" we roasted them-- I can't resist!

and made soup with the squash.


We used the technique from Fabio Picchi's Yellow bell pepper soup on my site, using the pumpkin instead of the peppers.

Garnish with crushed amaretto coookies, grated parmesan cheese and 25 year old balsamic vinegar from Acetaia San Giacomo.


I wanted to make some crostoni for appetizers with the cheese, so i baked the goat cheese slices in bread, drizzled with oil.


When the cheese just started to turn golden, I topped with sliced truffles from Savini and then drizzled with honey!!! Made in heaven!

Savini makes a truffle honey, but I was out.


My mantra while shopping is always, "Spend more time shopping and less time cooking", which my mother-in-law instilled in me.

The best freshest ingredients will be loaded with flavor and not need a lot done to them to taste incredible.

And you are worth it!


5 comments:

  1. OH MY....I am so jealous of those truffle slices! Everything looks lovely! The markets here often inspire me and my menu too. :-)

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  2. It all looks wonderful but when I saw the truffle on the goat cheese, well then I was really jealous!

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  3. It all looks wonderful but when I saw the truffle on the goat cheese, well then I was really jealous!

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  4. Lovely recount. Thanks for sharing.

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  5. Hey, I wish I had a pop-up market near me! What a great thing. There is lots from which to choose here, and all of it sounds wonderful! The soup looks particularly intriguing with its combination of sweet and savory - just in time for Thanksgiving.

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