1 recipe, 2 ways

I'm just now getting to posting one of the recipes I served on Sunday to Andy's cousin Tom and his wife (she's the one in the photo above next to my husband and the crazy blonde kid standing on the chair is my 7-year old "whole foods" all-star eater, Blake. By the way, see that snazy red tray he has in his empty seat? I picked that up from Target this weekend and he just loves it! He's loving that you can categorize all the foods into the individual compartments. It really does make eating a balanced meal more fun for the kids. I definitely highly recommend the tray)

Anyway, the below crostini I made for the Sunday dinner and served it on bread plates in place of bread and then last night I spread the left over goat cheese and pistachio nut butter on top of salmon and baked the salmon at 400 degrees for about 12 minutes. Yum's the word! Oh, and yes, the kids will eat the crostini (you can call them toast points if that helps) i've included a photo---but I'm not the best photographer and they look better in real life. promise.

GOAT CHEESE AND PISTACHIO NUT CROSTINI

1/2 cup salted pistachios
4 ounces goat cheese
1/4 cup chopped parsley
5 tablespoons extra virgin olive oil, divided
1 teaspoon raw honey
1 tablespoon lemon juice
3 tablespoons grated Parmesan
Salt, to taste
8 pieces sprouted whole grain bread (such as Ezekiel 4:9 brand), crust removed, bread slices cut in half diagonally


1.Preheat oven to 400 degrees.

2.Using a mini cuisinart, process pistachios into fine crumbs. Add the goat cheese, parsley, 3 tablespoons of extra virgin olive oil, raw honey, lemon juice and Parmesan. Process ingredients until thoroughly blended. Season to taste with salt. Set mixture aside.

3.Arrange the sixteen bread triangles on a cookie sheet. Brush bread with the remaining 2 tablespoons of extra virgin olive oil. Toast bread for 10 minutes. Remove from oven. Spread toast with the pistachio cheese mixture, return to oven and bake for an additional 3 minutes. Remove from oven and serve warm or at room temperature.