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Chevre Croutes

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


  1. 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.
  2. 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.
  3. 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.
  4. Line a serving platter with radicchio and curly endive leaves, arrange the croutes on top, and garnish with chervil sprigs. Serve immediately.
Chevre Croutes


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.