Hamdi Saidani This Mary Berry Chèvre Croûtes Recipe is a warm and elegant recipe, which is made with goat’s cheese and pesto. It’s the perfect elegant appetizer, ready in about 15 minutes.
Mary Berry Chèvre Croûtes Ingredients
- 1/2 baguette
- about 2 tbsp pesto
- 1 log-shaped goat’s cheese (chèvre)
- olive oil, for sprinkling
- black pepper
- radicchio and frisée leaves, to serve (optional)
- chervil sprigs, to garnish
How To Make Mary Berry Chèvre Croûtes
- Prepare the bases: Cut the baguette into eight slices, each about 1 cm (1/2 in) thick. Arrange them on a grill pan and toast under a hot grill on one side only until lightly golden.
- Add toppings: Remove the pan from the grill and turn the slices over. Lightly spread the untoasted sides with pesto. Cut the goat’s cheese into eight thick slices and place one slice on top of the pesto on each piece of bread.
- First grilling: Place the topped croûtes under the hot grill, about 7 cm (3 in) from the heat, for 3 minutes or until the cheese just begins to soften and warm through.
- Final grilling: Remove the grill pan from the heat. Lightly sprinkle a little olive oil over each cheese croûte and grind over some black pepper. Return the croûtes to the hot grill, this time closer to the heat, for another 3 minutes or until the cheese begins to bubble and is just tinged golden brown.
- Serve immediately: If using, arrange the radicchio and frisée leaves on a serving platter. Place the hot croûtes on top, garnish with chervil sprigs, and serve at once.
Recipe Tips
- What kind of goat’s cheese is best? A log-shaped chèvre with a rind is perfect for this recipe as it holds its shape well when heated and is easy to slice.
- What if I don’t have pesto? You can substitute the pesto with a thin layer of fig jam, red onion marmalade, or a simple drizzle of honey before adding the cheese.
- How do I prevent the bread from burning? Grills can be very powerful. Keep a close eye on the croûtes throughout the cooking process, as they can go from golden to burnt in a matter of seconds.
- Can I use a different type of bread? Yes, slices of a crusty sourdough or a rustic country loaf would also work well as a base.
What To Serve With Chèvre Croûtes
These warm goat’s cheese toasts are a classic starter, perfectly served as:
- A warm goat’s cheese salad on a bed of bitter leaves like radicchio and frisée.
- Drizzled with a sweet balsamic glaze or a touch of honey.
- Paired with a crisp, dry white wine like Sauvignon Blanc.
How To Store Chèvre Croûtes
- Best served immediately: Chèvre croûtes are intended to be eaten fresh from the grill while the cheese is warm, melted, and bubbling and the bread is crisp.
- Storing: They do not store well once assembled and cooked. If you must prepare ahead, you can slice the bread and cheese in advance, but they should be toasted and assembled just before serving.
FAQs
- Can I make these ahead of time? It is not recommended. The appeal of this dish is the contrast between the hot, melted cheese and the crisp toast. This is lost upon cooling and reheating can make the bread tough.
- What does ‘chèvre’ mean? Chèvre is simply the French word for goat, and in a culinary context, it refers to cheese made from goat’s milk.
- Why toast only one side of the bread initially? Toasting one side creates a crisp bottom that won’t get soggy. Leaving the top side untoasted allows it to absorb the pesto and heat through with the cheese, creating a perfect texture.
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Mary Berry Chèvre Croûtes Recipe
Course: AppetizersCuisine: BritishServings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
450
kcalWarm, elegant, and easy-to-make toasted baguette slices topped with pesto and bubbling grilled goat’s cheese
Ingredients
1/2 baguette, sliced
2 tbsp pesto
1 log of goat’s cheese, sliced
Olive oil
Black pepper
Mixed salad leaves (optional)
Chervil sprigs, for garnish
Directions
- Slice the baguette into eight 1cm thick slices. Toast under a hot grill on one side only.
- Spread the untoasted side of each slice with pesto.
- Top each with a slice of goat’s cheese.
- Grill for 3 minutes until the cheese softens.
- Drizzle with olive oil and pepper. Grill again closer to the heat for 3 minutes until bubbling and golden.
- Serve immediately on a bed of salad leaves, garnished with chervil.