We're sipping iced coffee and blasting the AC... Yep, Summer is officially here! Perhaps you're still recovering from FPSF? This recipe is light and simple. Most importantly, it doesn't require turning the oven on. The sweet and savory combo of melon and bacon works surprisingly well on top of the chevre crostini. I especially love the variety of textures. Perfect to serve at your last minute, back yard soiree.
For Relish:6 strips bacon, cooked and chopped
1 cup Texas Honeydew melon, diced
1 tablespoon fresh mint, chopped
2 green onions, chopped
1 tablespoon red wine vinegar
1 tablespoon Terra Verde extra virgin olive oil, plus extra for crostini
Salt and pepper, to taste
Mix all relish ingredients, set aside. Slice baguette at an angle and brush with olive oil. Over a medium-high grill or griddle, toast baguette until crisp and golden. Spread chevre over warm baguette slices and top with relish. Enjoy immediately.