All you need are equal parts goat cheese and cream cheese (I use neufchatel because it's what I have in the house) a squeeze of lemon, some lemon zest, salt, pepper and finely chopped herbs (whatever you have on hand - I used sage and rosemary today because they're growing in my kitchen). Let the cheeses come to room temperature and mix everything together - add a little milk or cream or even water by the teaspoon to thin out the mixture and make it spreadable. That's it! Easy right?
Spread this on some baguette slices that you've toasted in the oven with some olive oil, salt and pepper. You can top the spread with whatever tickles your fancy. A few of my favorites are chopped green and black olives, diced apples mixed with a little lemon juice and honey, diced roasted beets and now leek confit! I bet roasted butternut squash and caramelized onions would be awesome on this.
I saw this leek confit recipe in Bon Appetit last month and new that I had to serve it with these goat cheese toasts! Just slice up a couple of leeks and rinse them in a sink full of water to get out all of the grit. Put them in a pot with a couple tablespoons of butter a little salt and water. Put the lid on and let them slowly caramelize for 25 minutes or so - stirring every once in a while to make sure they don't stick. I LOVE caramelized onions so of course I love this too, they're buttery and sweet and go with the tangy goat cheese really well.
Don't they look rustic and yummy? Oh they are, they certainly are.