Chevre Croutes
Serves 4
- 1/2 8-in (20-cm) baguette
- about 2 tbsp st01-e-bought pesto
- 1 log-shaped goat cheese
- olive oil for sprinkling
- black pepper
- radicchio and curly endive leaves to serve
- chervil sprigs to garnish
STEPS :
- Cut the baguette into 8 slices, 1/2 in (l em) thick, and toast under a hot grill
on one side only. Lightly spread the un toasted sides of the baguette slices with
the store-bought pesto.
- Cut the goat cheese into 8 slices, 1/2 in (l em) thick, and arrange on top of the
pesto. Toast the topped croutes under the broiler, about 3 in (7 em) from the heat,
for 3 minutes or until the cheese is just begining to soften. Remove the broiler
pan from the heat.
- Lightly sprinkle a little olive oil and grind a little pepper over each cheese croute.
Return the croutes to the broiler, close to the heat, for 3 minutes or until the
cheese begins to bubble and is just tinged golden brown.
- Line a serving platter with radicchio and curly endive leaves, arrange the croutes
on top, and garnish with chervil sprigs. Serve immediately.
CHEVRE CROUTES ITALIAN STYLE
Substitute 8 slices of Italian bread for the French. After toasting the topped croutes,
sprinkle chopped black olives over each croute before lightly sprinkling with olive
oil, and proceed as directed.
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