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How to make Goats cheese croutes with endive, apple & hazelnut salad

Yield = 6
Prep time: 0:10
Cook time: 0:05
Total time: 0:15

Ingredients

  • 12 x 1cm-thick slices French Sourdough bread stick (baguette)
  • Olive oil spray
  • 120g goats cheese
  • 12 small sprigs fresh thyme
  • 1 baby endive, leaves separated
  • 1 red apple, quartered, cored, cut into wedges
  • 45g (1/4 cup) dry-roasted hazelnuts, coarsely chopped
  • 1 tablespoon white balsamic vinegar
  • 60ml (1/4 cup) olive oil

Method

  • Step 1 Preheat grill on high. Spray both sides of the bread with oil. Place on a baking tray. Cook under grill for 1 minute or until golden. Turn and spread with the goats cheese and thyme. Cook under grill for a further 1-2 minutes or until the goats cheese begins to soften.
  • Step 2 Divide the endive among serving plates. Top with the apple and toast. Sprinkle with hazelnut and drizzle over the vinegar and oil. Season with salt and pepper.