This simple bistro-style recipe makes a great dinner-party starter.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2/3 cup olive oil, plus more for brushing||6 individual goat cheeses (crottins)|
|1/4 cup packed basil leaves, shredded||1 baguette|
|2 garlic cloves, chopped||2 heads Belgian endive, leaves separated|
|grated zest of 1 large lemon||1 bunch watercress, washed and dried|
|1 small fresh hot red chile, seeded and finely chopped||1/2 cup Kalamata olives, halved|
|salt and freshly ground black pepper|
At least one day before serving, marinate the cheeses: Whisk the oil, basil, garlic, lemon zest, and chile in a bowl. Season with salt and pepper.
Place the goat cheeses in a shallow nonmetallic dish. Pour the marinade over the cheeses. Cover and refrigerate for 24 hours.
When ready to serve, preheat the oven to 350°F (180°C). Cut the baguette into 12 thick slices. Brush the bread with olive oil. Spread on a baking sheet and bake about 12 minutes, until crisp and golden.
To serve, position the broiler rack about 6in (15cm) from the source of heat and preheat. Remove the goat cheeses from the marinade, reserving the marinade. Cut each cheese in half crosswise and place on a baking sheet. Broil about 3 minutes or until just melting. Divide the endive, watercress, and olives among 6 plates. Place 2 pieces of toast on each plate and top each with a round of cheese. Drizzle with the reserved marinade, and serve immediately.
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