Nasturtium and Goat Cheese Crostini with Calendula Oil

Directions

1. Set your oven to 375°F to preheat.
2. Cut a French baguette into ½-inch rounds (about 16 slices) and lay them out on a baking sheet in a single layer.
3. Give each slice a light brushing with olive oil.
4. Bake the slices for 8 to 10 minutes, until they turn golden and feel crisp. Take them out and let them cool for 5 minutes.
5. In a small saucepan, warm the remaining olive oil over low heat. Stir in dried calendula petals and steep for 5 minutes. Then strain the oil into a small bowl and set aside.
6. In a mixing bowl, combine soft goat cheese, honey, and lemon zest. Stir until smooth and fully blended.
7. Spread about a generous tablespoon of the goat cheese mixture onto each cooled crostini.
8. Place a single nasturtium flower on top of each crostini, pressing down lightly so it sticks.
9. Drizzle the reserved calendula oil over the arranged crostini.
10. Sprinkle a pinch of flaky sea salt and a crack of black pepper over each piece.