Goats cheese croutes with endive, apple & hazelnut salad
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How to make Goats cheese croutes with endive, apple & hazelnut salad
Yield = 6Prep 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.
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