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Print this Recipe    Chevre Toasts

Chevre Toasts

1-pound country-style round bread loaf, sliced 3/4 inch thick
1 large garlic clove
6 ounces soft mild goat cheese
2 tablespoons extra-virgin olive oil
1/3 cup chopped mixed fresh herbs and edible flowers such as chives,
basil, thyme, chervil, scented geranium, and marigold
freshly ground black pepper

Preheat broiler. Wash herbs well and spin dry.

In a shallow baking pan broil bread slices about three inches from
heat one minute, or until tops are golden. Turn over slices and
broil one minute, or until golden. Rub one side of each toast with
garlic and spread with goat cheese. Cut toasts into thirds and
arrange on a platter. Drizzle toasts with oil and sprinkle with
herbs and flowers. Season toasts with pepper.

Serves 6 to 8.

Goat cheese is creamy and mild-flavored when a few weeks old, it
becomes crumbly and sharper tasting as it matures. Try making
these toasts with a younger cheese and sprinkle them with fresh
herbs and edible flowers.

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