A few weeks ago I saw a post on A Bachelor and His Grill for Blueberry Pistachio and Goat Cheese Crostini. It was mouth-watering to say the least. The one big problem, the crostini. I’m gluten sensitive and haven’t been able to find a gluten free substitute for a French Baguette. Why, oh why, does life have to be so unfair? I’m thinking to myself, I have a gluten free English Muffin. It might not be as pretty but I bet it will taste just as good. So I made A Bachelor and His Grill’s recipe.
Yesterday was kind of a lazy Sunday for us. We went to visit a friend to see her new baby so when we got home I didn’t really feel like cooking. So, I’m in the kitchen looking for something quick but delicious to make, and all of a sudden I think peaches, pistachios, goat cheese. And what’s even better, I just picked up some parmesan bagel chips at the grocery store the other day. Whoohoo! We’re in business.
1 large peach, sliced and then halved
1/2 cup of raw Pistachios
6 oz of Goat Cheese
Glutino Gluten Free Parmesan and Garlic Bagel Chips
Fresh Thyme Sprigs
Salt & Pepper to taste
In a skillet over medium heat, dry roast pistachios, stirring regularly to avoid burning. It will probably take about 5 minutes to roast. Set pistachios aside allowing them to cool before serving.
Spread goat cheese over bagel chips. Top with peaches and pistachios. Sprinkle Thyme leaves on top. Leave some of the leaves on the sprig to garnish. Season with salt and pepper.
We had this for a light dinner, but this would also be great as an appetizer or side dish.