Barigoule Crostini with Whipped Goat Cheese | James Beard Foundation

Name: Barigoule Crostini with Whipped Goat Cheese | James Beard Foundation
Total time: 90 min
Ingredients: 6 tablespoons butter, divided; 2 tablespoons olive oil; 2 artichokes, steamed, cleaned down to heart, and chopped; 1 Spanish onion, finely chopped; 1 carrot, peeled and finely chopped; 2 stalks celery, finely chopped; 2 cloves garlic, minced; 1 cup white wine; 3 sprigs of thyme, chopped; 1/2 cup finely chopped parsley, divided; 1 tablespoon paprika, plus extra for serving; Salt and pepper to taste; 2 cups goat cheese, at room temperature; 1 cup heavy cream; 1 baguette, sliced into 1/4-inch-thick slices, brushed with olive oil and toasted

www.jamesbeard.org

For this recipe, Jason Merrill recommends the goat cheese from Vermont Butter & Cheese Creamery

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamesbeard.org.

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Ingredients

6 tablespoons butter, divided
2 tablespoons olive oil
2 artichokes, steamed, cleaned down to heart, and chopped
1 Spanish onion, finely chopped
1 carrot, peeled and finely chopped
2 stalks celery, finely chopped
2 cloves garlic, minced
1 cup white wine
3 sprigs of thyme, chopped
1/2 cup finely chopped parsley, divided
1 tablespoon paprika, plus extra for serving
Salt and pepper to taste
2 cups goat cheese, at room temperature
1 cup heavy cream
1 baguette, sliced into 1/4-inch-thick slices, brushed with olive oil and toasted