Bruschetta with hot Goat Cheese and Olive Rounds
Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire.
To be enjoyed with a bottle of Pouilly Fumé La Rambarde.
Serves 4
4 crottins de Chavignol (small round goat cheeses)
200 g mixed leaf salad
4 slices of country style bread
2 tomatoes
8 black olives
Vinaigrette dressing
Extra virgin olive oil
Method
Peel off the tomatoes and quarter them. Lay the tomatoes in a lightly oiled roasting-tray. Add salt, pepper and olive oil.
Bake for 1 hour in a pre-heated oven (at 100° C).
Cut the goat cheese in half. On a tray, display half a goat cheese, 2 tomato petals, 2 olive rounds. Place the tray on the upper oven rack for the goat cheese to melt until it turns golden brown.
Toast the bread.
To serve
On a plate, display the mixed salad leaves, then the toasted bread, the hot goat cheese with the tomato petals and olive rounds, topping with a dash of olive oil.
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