Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 2/3 cup olive oil
- 5grams packed basil leaves, shredded
- 2 cloves garlic, chopped
- 1 lemon zest
- 1 small fresh hot red chile, seeded and finely chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 6 individual goat cheeses
- 1 baguette
- 2 heads Belgian endive, leaves separated
- 1 bunch watercress, washed and dried
- 90grams Kalamata olives, halved
Method
Step 1 of 4
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.
Step 2 of 4
Place the goat cheeses in a shallow nonmetallic dish. Pour the marinade over the cheeses. Cover and refrigerate for 24 hours.
Step 3 of 4
When ready to serve, preheat the oven to 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.
Step 4 of 4
To serve, position the broiler rack about 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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