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

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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