Browned Crottin de Chavignol toasts

Centre d'Information des Fromages de Chèvre

Preparation time: 10 min
Cooking time: 5 min
Recipe for 4 persons

• 4 Crottin de Chavignol cheeses (soft)
• 4 slices of bread
• 100 g / 3½ oz ripe tomatoes
• 4 tablespoons tapenade
• 4 slices raw, cured ham
• 2 teaspoons olive oil
• Freshly milled pepper

Preparation

Turn on your oven’s “grill” setting and lightly toast the slices of bread.
You can use either country-style bread or sandwich bread. The slices should be between 40 and 50 g (1 ½ and 1 ¾ oz) and be around 1 cm / ½ inch thick.
Cut the tomato in half horizontally and rub it onto one side of the slices of bread.
Spread some tapenade onto the side of the bread that has been rubbed with the tomato. Cover the tapenade with a crumpled piece of ham.
Gently scrape the rind of the Crottin de Chavignol cheeses.
Cut the cheeses into three or four rounds depending on the size of the slices of bread.
Place the cheese rounds on top of the ham, overlapping them.
Top with olive oil (1/2 teaspoon per slice of bread), add plenty of pepper and place under the oven grill.
It will take around 2 minutes for the cheese to brown and melt slightly.
Enjoy these toasts when they are hot, accompanied with small mixed red and green salads, rocket, sorrel, lamb’s lettuce, chervil and thin strips of fennel or celery. You can also serve them with a salad of very firm tomatoes mixed with thin strips of fresh onion and basil.

Tips :
You can replace the tomato and tapenade with artichoke puree, walnut cream or Genovese pesto, which are sold in jars at Italian grocery shops.


Find all of our goat cheese recipes at the www.fromagesdechevre.com Internet site.

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