Ingredients
- 1 lb. Cherry Tomatoes
- 1 cup Fresh Basil Leaves
- 2 tbsp. Olive Oil, Divided
- 2 tbsp. Balsamic Vinaigrette
- 6 Cloves Garlic Minced
- 1 tsp. Salt
- 1 tsp. Red Pepper Flakes
- 8 oz. Goat Cheese
- 1 Fresh Baguette, Sliced
- 1 Roast Half Duck , Defrosted
Direction
- Preheat grill to medium heat. Place roast half duck skin side down on a rack and heat for 10 minutes.
- Turn duck over and heat for an additional 5-10 minutes or until thoroughly heated.
- Grill baguette slices for 1-2 minutes per side.
- Cut the cherry tomatoes into quarters and finely chop the basil leaves.
- In a large bowl, combine chopped tomatoes, basil, 1 tbsp. olive oil, balsamic, garlic, salt and red pepper flakes.
- Once duck is cool, shred it into bite size pieces.
- Top each grilled crostini with goat cheese, tomato mixture, and roast duck. Serve immediately.