Apple Zucchini Toasts with Chevre

  • Thinly sliced baguette
  • 4 oz of chevre
  • Splash of milk or cream
  • Splash of extra virgin olive oil
  • Salt to taste
  • 1 medium apple, cut into ¼” dice
  • 1 small zucchini, cut into ¼” dice
  • 1 ½ tsp freshly squeezed lemon juice

Brush both sides of each slice of bread with olive oil and lightly sprinkle with salt. Place in a single layer on baking sheet, bake in a 350 degree oven, turning once, until golden, about 10-12 minutes. Cool. Whisk the chevre with a small amount of milk or cream until fluffy. Spoon into a small plastic bag with a small bottom corner cut open to use as a pastry bag. Set aside in a cool place. Heat 1 TB of olive oil in pan over medium heat. Add apples and dash of salt. After about 10 seconds, add zucchini, sauté for another 15 seconds until just heated and still crisp. Remove from heat, stir in lemon juice and a drizzle of olive oil. Cool. Place a small mound of mixture on a toast, pipe on a swirl of chevre and sprinkle with cracked black pepper.