Rye Bread Crouton with Soft Goat Cheese


Rye Bread Crouton with Soft Goat Cheese

Yield: 4/6 servings


3 Fresh soft goat’s cheeses

10 ounces Rye bread, sliced

1¼ cup Pistachios, toasted whole

5 ounces Onion preserve (ingredients):

- 3 cups Red onions

- 2/3 cup Granulated sugar

- ¼ cup of White wine

- 2 tablespoons Vinegar

- 1 Bay leaf

- 5 Grains pepper (black or white)

- 1 Clove


Prepare preserve by cutting onions into very thin slices and marinating with other ingredients for 12 hours at room temperature. Pour mixture into a pan and cook until liquid has all boiled off.

Cut bread into 1½” squares, dress with oil and salt and toast in oven using grill function.

Dress soft goat’s cheese with oil, salt and pepper and mix well.

Spread a layer of goat’s cheese on croutons and decorate with onion preserve and pistachios.

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