These crostini are unique! The base is made from crispy, baked polenta rounds instead of bread. The delicious polenta rounds are topped with creamy goat cheese, blistered cherry tomatoes and a sprinkle of fresh chives. It’s a festive and colorful bite nicely composed. Makes about 25-30 crostini.
Ingredients:
4 cups water
2 teaspoons Kosher salt
1 cup cornmeal (medium or coarse works best)
1 cup freshly grated Parmesan
1 tablespoons fresh thyme, minced
Freshly ground pepper
4 ounces goat cheese
1 pint cherry tomatoes
1 tablespoon olive oil
Chives, sliced
Kosher salt (or flake salt), and pepper, for garnish
Directions:
1. Prepare the polenta in a saucepan. Bring the water to a boil, and whisk in the cornmeal and salt.
2. Bring to a simmer for 5 minutes, then reduce heat to low. Simmer on low for 10 minutes or until the polenta is creamy. Stir in the Parmesan cheese, thyme, and pepper.
3. Prepare a baking sheet by lining it with parchment paper. Pour the polenta on the baking sheet and spread in a thin 1/4" layer. Cover with another layer of parchment paper, and press down evenly with another baking sheet to form a very evenly thick layer.
4. Refrigerate for 1 hour, until the polenta sheet has thoroughly cooled.
5. Use a 2" biscuit cutter, and cut rounds from the polenta sheet. Or use a knife and cut into triangles or squares.
6. Preheat the oven to 375 degrees F. Place the polenta crostini rounds on a baking sheet, and bake for about 14-16 minutes, or until the rounds turn golden brown and crispy. Let the crostini cool on the pan for 5 minutes, then transfer to a wire cooling rack to finish cool completely.
7. While the crostini are baking, blister the cherry tomatoes in a skillet with a tablespoon of olive oil until they have just burst.
8. Smear each crispy crostini with goat cheese, add a blistered cherry tomato, and garnish with chives and a sprinkle of Kosher salt and pepper. Serve immediately
