Marinated Chevre On Croustade W/ Roasted Tomato & Grilled Artichoke
Makes 3 dozen
Croustade: Slice 1 baguette as thin as possible – about ¼ inch. Brush lightly with olive oil and bake until hard but not browned. 5-10 minutes.
Chevre: Mix 200g Chevre with 1 TB olive oil or your favourite infused oil. Season with salt
Roasted Tomato: Slice 18 grape tomatoes in half, toss with, fresh thyme, olive oil salt and pepper and place on a parchment lined baking sheet. Roast in 325F oven for 30-40 minutes until they are tender and wrinkled.
Grilled Artichoke: Purchase grilled artichokes packed in olive oil at your favourite Italian grocery. Do not use can artichokes as they are too acidic. Depending upon size of artichoke, cut into 6-8 pieces from top to bottom.
Place 5g of chevre off to the side of the croustade. Place the tomato and artichoke slightly coming off of the cheese and onto the croustade. Top with chervil or micro greens just before service.
Alternative Toppings: olives or tapenade, your favourite pesto, fresh figs, prosciutto, sautéed mushrooms or grilled peppers.
Complementary Wines: Rosé: Dry and Still
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