Day 517: Coupole Crostini

Vermont Butter and Cheese makes the most fantastic Loire Valley style soft-ripened goat's milk cheese known as Coupole, named for its shape in French -- snow covered dome. Dense and cakey with a lactic bright citrus-y interior paste, this cheese surely coats every crevice of your mouth in just the right sort of way. Fantastic with a glass of Sancerre but today I thought we would make a simple summertime crostini with the Coupole as the star.

Image courtesy of http://www.vermontcreamery.com/

So what will our crostini be composed of?

Whole wheat Miche Bread from Pain Quotidien
Asian Pear
Lavender Blossom Honey
Sel de la Guerande
And of course a nice thick sliver of Coupole!

Toast a nice thick slice of miche bread. Top with a few slices of asian pear, a thick piece of Coupole. Drizzle some lavender blossom honey over the top and sprinkle some sel de la guerande. Enjoy this bright, fresh, simple and delish crostini on this balmy summer day.