Goat Cheese Crostini with Grapefruit & Black Pepper Marmalade

Goat Cheese & Grapefruit Black Pepper Crostini - Cheers Susan

Goat Cheese & Grapefruit Black Pepper Crostini – Cheers Susan

What in the world? How is it already September? Mid-September at that? I’m not ready!!! Well, I am ready for this summer heat to subside. It’s been so hot and humid here in LALA this summer. So, humid in fact that I think I might have melted. Seriously! I am usually be found laying on the tile floor under the ceiling fan with Lexi and Dexter. Sleep has evaded me for months. You would think that would lead to more productivity but the truth is I just stare at the fan (I live on the westside, we don’t have A/C). Oh, and I haven’t run in months. Since May to be exact and I’m going a little crazy. It’s like cabin fever but in the summer. It’s bad. I’ve also pretty much gave up cooking this summer. It I can’t slice it or eat it straight out of the fridge I’m just not interested. If it involved turning on the oven – forget about it! Even turning on the stove top is a huge undertaking, this coming from the girl who loves to cook. What can I say this heat has me kind of depressed!

So, if it’s cooling off where you live and you have the courage to turn on your stove top for a little while, you might really enjoy this sweet yet savory treat.

Goat Cheese & Grapefruit Black Pepper Crostini - Cheers Susan

Goat Cheese & Grapefruit Black Pepper Crostini – Cheers Susan


  • Goat Cheese, room temperature (which in this heat only takes like 10 minutes)
  • 1 grapefruit
  • 1/4 c honey
  • 1/4 tsp fresh cracked black pepper
  • Lemon juice
  • Baguette, sliced 1/2″ thick
  • Butter


Wash the grapefruit, then use a small paring knife to remove the skin of the grapefruit. Next you’ll carefully remove the white pithy part of the grapefruit. You’ll just want the lovely outer part of the skin. Slice the skin into thin strips. Make sure they’re also not too long. I shoot for keeping them less than 3/4″.

Next, you’ll take the grapefruit in your hand and cut out the segments. You’ll want to do this over a bowl so that you can catch all of the juice. Once all of the segments have been removed and you’re just left with a handful of membranes, give them a squeeze, over the bowl, or else you’ll just have a big ol’ sticky mess and who what’s to clean that up?

Wash your hands and grab a saucepan. You’ll now add the grapefruit rind, segments, and juice to the pan. Stir in the honey and the black pepper. Bring the mixture to a boil over medium/medium-high heat. Stirring frequently, let it boil for about 10 minutes, or until it’s reduced and soft. Remove from heat and set it aside to cool.

Slice the baguette into 1/2″ thick slices and butter one side. Toss them into a warm skillet and let them get all toasty and brown.

Assemble by spearing in some goat cheese and then topping with a small spoonful of marmalade.

You can eat these standing up, laying down, or if you’re civilized and not melting under the oppressive heat of summer, you can even enjoy them while seated at a table. Crazy – as in crazy good!

Goat Cheese & Grapefruit Black Pepper Crostini - Cheers Susan

Goat Cheese & Grapefruit Black Pepper Crostini – Cheers Susan

Bring on Autumn and cooler weather please. Oh, and rain, lots and lots of glorious rain. We desperately need it.

Cheers –



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