Chevre Tartine Recipe

Chevre Tartine Recipe Recipe

We're hosting a family gathering this weekend so my baby Aria can meet Papa's entire family. To prep for the party, I experimented and made a few tartines today using leftover baguette bread, chèvre, sun-dried tomatoes, shallots, flat-leaf parsley and dill. Once the chèvre was warm, I sprinkled it with coarsely chopped sesame cashew nuts for extra crunch.

The reason I made these little appetizers is that my husband Lulu is a vegetarian. I'm going to serve a few vegetarian bites so Lulu won't starve, but the main dishes are going to be all meat. Can't wait to see everyone; we haven't gathered every single member of Papa's family in the same room since I was a little girl. Now all the cousins are all grown up and married with kids; it's going to make me feel old for sure!

Ingredients

Yields: 18 appetizers

1 baguette bread, sliced in 18 even thick slices
2 cloves garlic, halved lengthwise
½ pound bûcherondin de chèvre, cut into 18 equal wedges
2 shallots, thinly sliced
3 tablespoons olive oil
¼ cup sun-dried tomatoes, sliced
½ teaspoon salt
¼ teaspoon black pepper, freshly ground
2 tablespoons flat-leaf parsley, coarsely chopped
1 tablespoon fresh dill, chopped
¼ cup sesame honey cashew nuts, coarsely chopped


Directions

For the grilled baguette: Lightly brush the baguette slices with olive oil. Place the pieces on a hot grill. Cook over medium heat until you get grill marks (about 2-3 minutes on each side). Remove from the grill. Rub slices of baguette against a cut clove of garlic.

Preparing the shallots, garlic and sun-dried tomatoes:

Finely mince the remaining garlic. 

Heat 1 tablespoon olive oil in a pan. Add the shallots and cook over medium-low heat, stirring occasionally, for about 6-7 minutes, until the shallots are softened. Add the garlic and sun-dried tomatoes; cook for an additional 2 minutes. Season with salt and pepper and add dilll and parsley.

Assembly time:

Spread a spoonful of the sun-dried tomato mixture in the center of the baguette slices. Top with the cheese wedges. 

Place the crostini on a baking pan lined with parchment paper and place under the broiler (low setting) for 8 minutes until golden.

Sprinkle with the cashew nuts. Serve warm.

Bon appétit!


Tips

Slightly toasting the baguette prevents the tartines from getting too soggy even when a moist topping is added.

If you have a big gathering, grill the bread in advance. Store them in a zip-top bag and spread the topping about 30 minutes before finally placing them under the broiler.

A bûcherondin de chèvre is a semi-aged, soft goat cheese. It spreads easily, especially when it's warm.

Published By: Jacqueline Pham on October 16, 2012.


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