Classic easy-to-make French-style dishes that your guests will love
FOR THE CROSTINI
- 1 French baguette
- 1 garlic clove
- 60ml avocado oil or lemon-infused avocado oil
- salt and freshly milled black pepper
- 125g goat’s milk cheese, either mature crottin* or a log of goat’s cheese
FOR THE PISSALADIÈRE
- 30ml avocado oil or herb-infused avocado oil
- 45g butter
- 4 onions, peeled and thinly sliced
- 2 garlic cloves, crushed
- 5 sprigs thyme
- 15ml sugar
- 10ml white wine vinegar
- 4–6 anchovy fillets, thinly sliced
- milled black pepper, to taste
- fresh thyme and thinly sliced radishes (optional)
- Preheat the oven to 180°C.
- Slice the baguette at an angle into slices 1–2cm thick.
- Gently rub the freshly peeled clove of garlic over each slice of bread and lightly brush with the oil. Season with salt and pepper.
- Arrange in a single layer on a baking sheet and bake, turning once, for 5–7 minutes, or until golden and crispy. Allow to cool.
- To make the pissaladière, place the oil and butter in a heavy-based pan.
- Add the onions, garlic and thyme and cook over a very low heat for 20–25 minutes or until the onions have softened, stirring occasionally.
- Stir in the sugar and vinegar and cook for a further 5 minutes.
- Add the chopped anchovy and pepper.
- Serve the crostini topped with thin slices of crottin* or rounds of softened goat’s milk cheese and the warm pissaladière mixture. Garnish with fresh thyme and sliced radish.
COOK’S NOTE *Crottin is a firm round of goat’s milk cheese made in the style of Crottin de Chavignol from the Loire Valley in France.