8 Ounces Goat Cheese (Chevre)
4 Ounces Smoked Cheddar Cheese, grated
4 Ounces Edam Cheese, grated
1 Tbsp. Milk
3 tsp. Balsamic Vinegar
1 Tbsp. Fresh Parsley, finely chopped + whole leaves for garnish
Tbsp. PEPPADEW® Peppers, finely diced + slivers for garnish
Mix together in a food processor the cheeses, balsamic vinegar, and milk until very smooth. If the mixture is thick, add more milk until desired spreading consistency. Add in parsley and PEPPADEW® peppers until just combined, and reserve to a bowl. Cover and refrigerate until ready to use. While the mixture is chilling, preheat your oven broiler. Cut the baguette into ¼ inch thick slices on a bias, so you have nice oval disks, place on a cookie sheet, and pop them under the broiler until nice and toasted on both sides. Spread cheese on the toasted baguette(crostini), and garnish with a sliver of PEPPADEW® pepper and parsley leaf.