Chipotle-Cumin Spiced Goat Cheese and Roasted Red Pepper Crostini
- 1 teaspoon cumin seeds or to taste
- 11 ounces goat (chevre) cheese 1 log, crumbled
- 1 cup sweet red bell peppers, roasted 1 jar and drained
- 3 1/2 tablespoons olive oil, extra-virgin or as needed
- 1 1/2 teaspoons chipotle sauce hot, or to taste
- 1 clove garlic crushed
- 5 tablespoons cilantro freshly chopped
- 3 tablespoons pepitas (pumpkin seeds) toasted and salted
- 1 x french bread thinly sliced and toasted
- Toast cumin seeds in small skillet over medium heat until fragrant, stirring often, 1 to 3 minutes.
- Let cool.
- Add goat cheese in a small bowl.
- Sprinkle with cumin, salt, and freshly ground black pepper, and gently stir until evenly coated.
- Stir together roasted red peppers, olive oil, hot sauce, garlic, and cilantro in small bowl.
- Spread roasted pepper mixture over toasted bread.
- Spoon goat cheese mixture over roasted pepper.
- Sprinkle pumpkin seeds on top.
- Serve and enjoy!
cumin seeds, goat, sweet red bell peppers, olive oil, chipotle sauce, garlic, cilantro freshly, pepitas, bread
Taken from recipeland.com/recipe/v/chipotle-cumin-spiced-goat-chee-51971 (may not work)