Easy but sophisticated, this delicious goat cheese crostini is ready in 15 minutes. Serve it over a bed of greens with sweet dried fruit, crunchy roasted pumpkin seeds, and drizzled with an accompanying vinaigrette for a light, delicious lunch. It’s also equally great by itself as an easy appetizer for when friends drop by. Pair it with a chilled grass of Sancerre (or your favorite white wine), and enjoy all season long.
In a large bowl, mix in cranberries, apricots, raisins, pumpkin seeds, greens and shredded lettuce. Set aside.
For the dressing, mix the vinegar, olive oil, mustard and honey in a small bowl, and whisk until the ingredients are incorporated and the mixture is smooth. This can be made in advance and refrigerated until use.
In a large baking sheet, arrange the bread slices, and top with a 1/2-inch slice of goat cheese. Bake for about 5 minutes, until the cheese starts to bubble and just starts to brown.
While it bakes, mix the salad greens with the dressing. Serve the goat cheese crostini right warm, drizzled with honey and garnished with a couple of caramelized walnuts, over the bed of dressed greens.