Grilled Crostini with Fresh Chèvre, Tomatoes, and Basil

I hear that Labor Day is unofficially the end of summer. Technically, we still have 16 more days until Fall, so let’s stay positive here. I don’t think anyone has told my tomato plants a thing about this because they are turning out beautiful, ripe tomatoes like crazy! (I’m not complaining, I’m thrilled!). If you’re lucky like me, you are probably trying to find a way to use up all your end-of-summer tomatoes.

These crostini has been one of my favorite picnic recipes this summer. They are easy and pretty quick, but still tasty enough to seem like a treat, especially if you are using home grown or farmer’s market tomatoes. The smokey grill flavor makes the crostini extra-special, so I would recommend grilling if you can – but I did include the how-to for preparing the crostini in the oven.

Now go enjoy the last of the summer produce and weather!

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Bow Ties with Soft Goat Cheese, Walnuts, and Basil

goat cheese pasta

Junior year of college, I lived with five other girls.  At Christmas we hung up stockings, complete with nicknames given to us by the others (If you think that’s silly, you should have seen the pink plastic Christmas tree).  My nickname? “Calories.”  Thanks, ladies, you know me well.

Although some of the recipes I post on this site might lead you to believe otherwise, I am obsessed with calories.  Every day I keep track of what I eat (The Daily Plate at is a wonderful tool!), more out of habit now than anything else.  For every meal, I count and measure and portion, and it’s great fun, really.

Long story short, this recipe is a great lunch I made the other day, so the measurements are for one person.  I’m sure you can do the math to make it for more! 🙂

Oh, and in case you were wondering, one serving has 320 calories.

measure me this

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