Day 577 : An end of summer-time crostini

After a long week of rain and a burst of sunny warm weather I thought I would propose an end of summer crostini to serve with perhaps a chilled red wine or your last gasp of rose.

Grab some summer squash which is excellent at this time of year and brush with EVOO, thyme, crushed red pepper flakes and sea salt. Preheat oven to 350 degrees. Slice summer squash thinly and place in the oven for fifteen to twenty minutes until it is nicely golden brown. Grab a nice red pepper and slice thinly as well, brush this with EVOO, rosemary, oregano and sea salt and roast at the same time.

While the summer squash and red pepper are roasting, grab a handful of kale and dice thinly. Throw in a sauce pan with EVOO, crushed garlic, sea salt and black pepper. Cover and cook over low heat till the kale cooks down and is golden brown and slightly crunchy.

Slice some ciabatta bread and toast -- brush this with olive oil and top with a few nice slices of Capriole's Julianna, a soft ripened raw goat's milk cheese that is covered in herbs. Bright, light, citrusy and milky on the interior with a rustic nutty mushroomy herbaceous savory exterior -- a great counterpart to the roasted veggies and the sauteed kale and don't worry this cheese won't get lost amongst the veggies -- this is a cheese that surely asserts its presence in the best way possible.

Image courtesy of www.capriolegoatcheese.com

So once you have the cheese on the bread, top with the veggies and go ahead and enjoy!