Apricot Habanero Glazed Goat Cheese Crostini with Pickled Red Onion and Pistachios

Apricot Habanero Glazed Goat Cheese Crostini with Pickled Red Onion and Pistachios

A bright, shareable starter that balances creamy tangy goat cheese with Coo Moo Apricot Habanero jam for sweet heat, accented by quick pickled red onion and crunchy pistachios. Elegant enough for a dinner party, easy enough for weeknight entertaining.

Ingredients

• 1 baguette, sliced on the bias into 18 slices (about 1/2 inch thick)
• 3 tablespoons olive oil, plus more for drizzling
• 8 ounces soft goat cheese, at room temperature
• 1/3 cup Coo Moo Apricot Habanero jam (product link)
• 1 small shallot, minced
• 1/4 cup labneh or Greek yogurt (optional, for extra creaminess)
• 1 small red onion, thinly sliced into half-moons
• 1/4 cup apple cider vinegar
• 2 tablespoons granulated sugar
• 1/2 teaspoon kosher salt (for quick pickle)
• 1/3 cup shelled pistachios, roughly chopped and lightly toasted
• Zest of 1 lemon and 1 teaspoon lemon juice
• Fresh thyme leaves for garnish (about 1 tablespoon)
• Flaky sea salt and freshly ground black pepper

Instructions

1. Preheat oven to 400 degrees F. Arrange baguette slices on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with a pinch of salt. Toast in the oven 7 to 9 minutes, flipping once, until golden and crisp. Remove and let cool.
2. While bread toasts, make the quick pickled onions. In a bowl combine apple cider vinegar, sugar, 1/2 teaspoon salt, and 2 tablespoons warm water. Stir until sugar dissolves. Add the sliced red onion, press down so they are submerged, and let sit at room temperature for at least 15 minutes. Drain before using.
3. In a small saucepan over low heat, warm the Coo Moo Apricot Habanero jam with the minced shallot and lemon juice. Stir until jam loosens and becomes glaze-like, about 3 minutes. Remove from heat and keep warm. This step sharpens the apricot flavor and blooms the habanero heat.
4. In a bowl, whip the goat cheese with remaining 1 tablespoon olive oil and the labneh or Greek yogurt if using, until creamy and spreadable. Stir in lemon zest and a pinch of black pepper. Taste and adjust salt if needed.
5. Assemble crostini: Spread about 1 tablespoon of the whipped goat cheese mixture on each toasted baguette slice. Spoon or brush a thin layer of the warmed Apricot Habanero glaze over the cheese. Top with a few strands of pickled red onion and a sprinkle of toasted pistachios.
6. Finish with a light drizzle of olive oil, a pinch of flaky sea salt, and a few fresh thyme leaves for color and herbal brightness. Arrange on a platter and serve immediately so toasts remain crisp.

Notes

• Make-ahead: Pickled onions can be made a day ahead and stored refrigerated. Keep toasted crostini and cheese mixture separate until ready to serve.
• Variation: Swap pistachios for toasted almonds or sunflower seeds for a nut-free option.
• Serving suggestion: Pair with a crisp white wine or a sparkling rosé to balance the jam’s sweetness and the goat cheese tang.

Featuring the apricot and spicy kick of Coo Moo Apricot Habanero, these crostini are an approachable appetizer with a polished, colorful presentation.