- 1 loaf sourdough baguette
- 1 8-ounce container of Halpin’s Land of Goshen chevre
- 1 jar American Spoon Apricot Butter
- 1 artisanal thin salami, sliced paper thin
- 1 pound fennel, sliced into thin strips and fronds reserved for garnish
- extra virgin olive oil and salt to taste
- 1. Slice baguette on a slight bias into ½ inch pieces. Smear each slice with a thin layer of Apricot Butter to anchor all the toppings. Place a round of salami on one edge of each baguette slice, then place a teaspoon of chevre next to the salami; continue alternating layers of salami and cheese. Top with the sliced fennel, a scattering of fennel fronds, a drizzle of oil and a pinch of salt.
- 2. Chris and Pennie Halpin make delicious fresh chevre at their Land of Goshen creamery in Kaleva, Michigan. This fresh, creamy goat cheese is widely available at farmers’ markets and natural foods co-ops across Northern Michigan. You may substitute any high quality fresh goat cheese.