What better way to end the day than indulging in a delicious cheese and wine pairing combination? If you have not discovered the Oil & Vinegar store in Bellevue, you must visit and taste the samples of goodness. Here we have taken their tasty truffle oil and drizzled it over goat cheese crostini and added a sprig of thyme for an earthy finish. We suggest pairing the appetizer with Distefano 2013 Sauvignon Blanc with it’s floral notes of honeysuckle and fruit notes of pear with a hint of grassy character. Bon appetite!
Love cheese & wine pairing? Get your tickets for our first Savor at Sunset wine walk of the year, May 5th, our tasting rooms are doing cheese and wine pairings for guests…in the Junction and Warehouse District. Get tickets here: Shop Woodinville Wine
Goat Cheese and Truffle Oil Crostini Recipe 
Yields: 16 servings
Prep time: 20 min
Cook time: 8 min
Ingredients:
Crostini (see recipe below)
8 ounces goat cheese
Truffle Oil
Freshly-ground black pepper
Fresh thyme leaves
Preparation:
Prepare Crostini; set aside until ready to use.
When ready to serve, spread each slice of toasted bread with a thin layer of goat cheese. Pour a small amount of truffle oil into a teaspoon and tilt the spoon to sprinkle 3 or 4 drops on each toast.
Sprinkle black pepper over the top and garnish with a few thyme leaves.
Crostini:
24 (1/4-inch-thick) diagonal baguette bread slices
Extra-virgin olive oil
1 clove garlic
Preheat oven to 350 degrees F.
Arrange the bread slices on a baking sheet. Brush with olive oil and bake approximately 6 to 8 minutes. Remove from oven and very lightly rub the toasted bread with the cut side of the garlic clove. Allow to cool before adding toppings.
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