Spring Bean Goat Cheese Crostini

In a medium bowl, toss the green and yellow bean mix and radishes with 6 tablespoons of vinaigrette, coating evenly. Spread each crostini with 1 teaspoon of the marinated goat cheese and top with a small pile of bean mix, dividing the bean mix evenly. Garnish each crostini with an equal amount of mint and 2 strips of preserved lemon. Sprinkle with sea salt, arrange on the plate and serve. A delicious goat cheese appetizer.

• 12 tp CHEVOO marinated goat cheese

• 1 tsp Dijon mustard

• 2 tsp White verjus

• 2 tsp Champagne vinegar

• 1 tsp Lemon juice

• 1 tsp Minced shallot

• 1 Tbsp Chopped chives

• 1 Tbsp Chopped flat-leaf parsley

• 1 Tbsp Chopped tarragon

• 1 Tbsp Chopped Mint

• 1/4 c Rice oil

• 1/4 lb Green beans

• 1/4 lb Yellow wax beans

• 4 Breakfast radishes

• 1/2 Preserved Lemon

• 1 Baguette

• 4 Chopped mint leaves

Recipe by @seasoncookbook