Crostini with Goat Cheese and Apricot Cayenne Pepper




1 Sweet Acme Baguette
1 11oz log of Laura Chenel’s Chevre 1
8oz jar of Apricot Cayenne Pepper Jelly
1⁄4 cup of olive oil


1. Preheat oven to 375 2. Line a cookie sheet with parchment paper 3. Slice baguette on a bias to get 1⁄2 each pieces 4. Brush each slice with olive oil 5. Toast pieces of bread in the oven for 5 minutes or until golden 6. Remove bread from oven and spread a layer of chevre over each pieces (about 1 tablespoon) 7. Spread pepper jelly on top of chevre 8. Serve