Ingredients

• 1/2 whole-wheat baguette, sliced thinly on the bias
• Olive oil, for drizzling
• Balsamic vinegar, for drizzling
• 2 teaspoons cardamom seeds
• 2 teaspoons ground coriander
• 2 teaspoons fennel seeds
• 2 teaspoons smoked paprika
• A pinch of salt
• 1 large log chevre, chilled

Browse by ingredient

Instructions

1. Preheat the oven to 350 degrees F. Lay the baguette slices on a large baking sheet and drizzle with olive oil and vinegar. Toast in the oven for 15 to 20 minutes, turning them after 7 minutes. They are done when they are golden and crispy.
2. Put the cardamom, coriander, fennel seeds, paprika and salt on a plate or shallow dish and stir to combine. Roll the log of chevre in the spice mixture, making sure it is well coated. Slice the log thinly using a sharp knife or dental floss. Place a round of the coated chevre on each slice of baguette toast, and then put them back in the oven for about 2 minutes, until the cheese is warmed through.