These creamy bites taste of spring and take as little time to put together as they will to disappear. Omit the toasts, and the ragu makes for a quick weeknight dinner when tossed with pasta.
What to buy: We used slightly sour pain au levain to bring out the tanginess of the goat cheese, but a sour baguette will do in a pinch.
Game plan: You can bake the toasts and make the ragu up to 1 day in advance so that you just need to spread the cheese and ragu on the toasts when you’re ready to serve. To reheat the ragu, cover and warm it in the microwave for 2 minutes, stirring halfway through.
This recipe was featured as part of our Resurrecting Easter Brunch menu.
Beverage pairing: Hippolyte Reverdy Sancerre, France. Goat cheese and Sauvignon Blanc. Nothing more needs to be said, except that this Sauvignon Blanc from the town of Sancerre is a smashing example of the form. It has bright apple and lemon zippiness to it, but also a lovely, complex unfolding in the mouth that allows the goat cheese to make its impression before being swept away by a rush of juicy freshness.