Nick Malgieri
Nick Malgieri

Crostini di Capra

In Ticino it’s easy to find the fresh goat or mixed cow and goat cheese to make these canapés.  The best cheese to use for these is called caprino di capra and is sometimes available in New York.  They’re mild and creamy fresh goat cheeses, cylindrical in shape, and weighing a few ounces each.  Failing that mild domestic, or French goat cheese such as Montrachet, are good substitutes.

Makes about 6 servings

6 ounces soft, mild goat cheese

Freshly ground black pepper and possibly a little fine sea salt

1 small clove garlic, peeled and grated on a Microplane

1 tablespoon olive oil

1 generous tablespoon chopped flat-leaf parsley

1 generous tablespoon finely snipped chives

1/2 baguette cut into 3/8-inch diagonal slices and lightly toasted

  1. Use a rubber spatula to mash the cheese smooth in a medium bowl.
  2. Taste and add pepper and some salt if necessary.
  3. Stir the garlic and oil together and pour on the cheese.  Add the herbs and gently fold everything together.
  4. Spread the seasoned cheese on the cooled toasts and serve soon after assembling.

Quick Changes

Substitute ricotta if no goat cheese is available.  Add a tablespoon of grated pecorino romano.