Barigoule Crostini with Whipped Goat Cheese
Grille Room at the Quechee Club, Quechee, VT
For this recipe, Jason Merrill recommends the goat cheese from Vermont Butter & Cheese Creamery
- 6 tablespoons butter, divided
- 2 tablespoons olive oil
- 2 artichokes, steamed, cleaned down to heart, and chopped
- 1 Spanish onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 2 cloves garlic, minced
- 1 cup white wine
- 3 sprigs of thyme, chopped
- 1/2 cup finely chopped parsley, divided
- 1 tablespoon paprika, plus extra for serving
- Salt and pepper to taste
- 2 cups goat cheese, at room temperature
- 1 cup heavy cream
- 1 baguette, sliced into 1/4-inch-thick slices, brushed with olive oil and toasted
Heat 2 tablespoons of the butter and the olive oil in a large pan over medium heat. When the butter has melted, add the artichokes, onions, carrots, celery, and garlic and sauté until just tender, about 5 minutes. Add the wine and reduce until almost entirely evaporated. Add the thyme and 1/4 cup of the parsley to the vegetables. Toss and continue cooking for another minute to release the flavors in the herbs. Add the remaining of butter and toss until melted. Add the paprika and season to taste with salt and pepper. Remove from heat and set aside.
In a stand mixer fitted with a whisk attachment, whip the goat cheese on high speed until very smooth and fluffy, about 3 minutes. Transfer the goat cheese to a mixing bowl and fold in the remaining parsley. Set aside.
Put the heavy cream in the bowl of the stand mixer and whip on high speed until stiff peaks form. Unscrew the bowl from the mixer and fold the goat cheese mixture into the cream. Season with salt and pepper.
To serve, top each baguette slice with a heaping tablespoon of sautéed vegetables. Top with a teaspoon of the goat cheese and cream mixture. Finish with a sprinkle of paprika.
15 to 20 crostini