recipes

Cream Cheese Trio with Pane Turano

Cream Cheese Trio with Pane Turano

Ingredients

• 6 slices of Pane Turano
• 225g Woolwich Dairy Original Spreadable Goat Cheese
• 3 Pane Turano Slices (Divided into bruschettas)
• 1 tbsp olive oil

BEETS & BASIL MIXTURE

1 medium sized beet, boiled, cooled, skins removed, chopped into cubes
1 tsp olive oil
Small handful of basil leaves, cut into ribbons
1 tsp balsamic vinegar
2 tsp diced chives
¼ tsp of real maple syrup
pinch of salt and white pepper (to taste)

PEACH & PROSCIUTTO

1 medium sized peach, thinly sliced
6 slices prosciutto, cut in half
1 tsp balsamic vinegar
1 tsp honey
Small handful of basil leaves, cut into ribbons
pinch of salt and white pepper (to taste)

AVOCADO & CILANTRO

½ avocado, sliced
Small handful of cilantro, chopped
¼ lime, wedge
pinch of coarse black pepper, freshly ground (to taste)


Directions

Preheat oven to 400° F.
Remove goat cheese from the fridge and allow to come to room temperature.
Slice baguette into ½” thick pieces, lightly dress with a brush of olive oil and bake in the oven for 10-15 minutes, until toasty and crisp. Set aside.
Lightly spread each crostini piece with cream cheese.

BEETS & BASIL MIXTURE

Mix beets, olive oil, balsamic vinegar, maple syrup, chives and salt and pepper in a medium sized bowl. Scoop mixture onto cream cheese crostinis. Garnish with ribbonned basil.

PEACH & PROSCIUTTO

Mix balsamic vinegar, honey and salt and pepper in a small bowl; incorporate well and set aside. Place a ½ slice of prosciutto and a peach slice onto each cream cheese crostini. Drizzle with balsamic glaze and garnish with ribbonned basil.

AVOCADO & CILANTRO

Place 2 slices of avocado on each crostini, and top with a sprinkle of cilantro. Lightly squeeze the lime wedge, sprinkling fresh lime juice atop each crostini. Finish with freshly ground course black pepper.

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