Balsamic Shallots and Goat Cheese Crostini

Everyone needs a go to.

Go to friend. Go to date-night spot. Go to feel good tunes.

Most important on my list, is a go to appetizer.

When I get home from work and still have to cook for two hours, the family starts to get hungry and CRANKY.

So when I know it’s going to be a while before dinner, or I’m having people over and need something easy, I bust out this bad boy.

You can easily do it while making other things or you can make all the parts and have your guests, or hungry family members, make their own.

You will need…

3 to 4 shallots (depending on the size) thinly sliced

4 tablespoons balsamic vinegar

4 ounces arugula

1 tablespoon olive oil

2 ounces crumbled goat cheese (if you don’t have goat, burrata or mozzarella will do)

1 French baguette, thinly sliced

2 garlic cloves, peeled

Beet chips (optional)

Start by heating a medium sauté pan over medium heat. Add in the shallots and 2 tablespoons of balsamic vinegar.

Let the shallots cook down for 7 to 10 minutes.

Turn on your broiler.

Add the remaining balsamic and cook until all the liquid is absorbed and the shallots are browned and cooked down.

Remove the shallots from the heat.

While the shallots are cooking down, place your sliced bread on a baking sheet and drizzle it lightly with the olive oil.

Place the bread under the broiler for about 3 minutes, until the bread has a nice crunch.

Remove from the bread to a platter and lightly rub each piece with some of the garlic cloves. Just to give it a light garlic flavor.

Top the bread slices with arugula, followed by the shallots and then the cheese.

Add a beet chip for a little extra color and flavor.

Ready, go to.

Love and Beer Floats

Angela