- 1 loaf sourdough baguette
- 1 12-ounce wheel Dancing Goat Aretha, cut into thin wedges
- 1 jar American Spoon Damson Plum Preserves
- 4 ounces whole hazelnuts
- 4 ounces baby arugula or watercress
- extra virgin olive oil and salt to taste
- 1. Preheat oven to 350 degrees. Spread hazelnuts out on a sheet pan and bake until golden and fragrant, about 10-15 minutes.
- 2. While the hazelnuts are toasting, slice baguette on a slight bias into ½ inch pieces. Smear each slice with a teaspoon or two of Damson Plum Preserves. Top with a slice of cheese and three or four toasted hazelnuts. Toss the arugula in a bowl with a little extra virgin olive oil and salt, then scatter the greens over everything.
- 3. Aretha is a soft, young bloomy-rind goat cheese made by Dancing Goat Creamery in Byron Center, Michigan. It’s rich, creamy and very special, but not yet widely available outside of the Grand Rapids area. Good substitutes are Gruyere, Comté, a young Gouda or any washed-rind cheese, like Tallegio.