CROSTINI WITH GOAT’S CHEESE AND PISSALADIÈRE | SA Garden and Home

CROSTINI WITH GOAT’S CHEESE AND PISSALADIÈRE

Last updated on 7 November 2016

Classic easy-to-make French-style dishes that your guests will love

INGREDIENTS

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

TO SERVE

  • fresh thyme and thinly sliced radishes (optional)

METHOD

  1. Preheat the oven to 180°C.
  2. Slice the baguette at an angle into slices 1–2cm thick.
  3. Gently rub the freshly peeled clove of garlic over each slice of bread and lightly brush with the oil. Season with salt and pepper.
  4. 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.
  5. To make the pissaladière, place the oil and butter in a heavy-based pan.
  6. 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.
  7. Stir in the sugar and vinegar and cook for a further 5 minutes.
  8. Add the chopped anchovy and pepper.
  9. 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.

(Serves 6–8)

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