Baked Chevre With Red Pepper Sauce
|Fruity extra virgin olive oil||1⁄3 Cup (5.33 tbs)|
|Chevre||5 1⁄2 Ounce, cut into 4 slices (1 Log, Montrachet)|
|Chopped fresh tarragon/1 teaspoon dried tarragon||1 Tablespoon|
|Thin french bread slices||8 , lightly toasted|
|Garlic||1 Clove (5 gm), split|
|Olive oil||2 Tablespoon|
|Toasted bread crumbs||1⁄3 Cup (5.33 tbs) (Fresh)|
|Red bell peppers||2 Large, peeled, seeds and membranes removed|
|Garlic clove||1⁄2 Small, peeled|
|Freshly ground black pepper||To Taste|
Preheat your oven to 400Â°F.lightly oil a cookie sheet.
Pour the olive oil into a flat dish, and add the slices of chevre, turning once to coat with the oil.
Sprinkle on 1 tablespoon of tarragon and refrigerate for 15 to 20 minutes.
Rub the toasted french bread slices with the clove of garlic and brush lightly with olive oil.
Combine the bread crumbs with the salt in a flat dish.
Lift the slices of cheese from the oil and place them in the crumbs, turning to cover them all over.
Place the cheese slices on the cookie sheet, reserving the oil, and bake them in the preheated oven for 8 minutes until golden brown and hot.
Add the slices of bread after about 4 minutes to warm them along with the cheese.
While the cheese is baking, puree the red peppers and half clove of garlic in the bowl of a food processor fitted with a steel chopping blade, scraping down the sides as needed.
With the machine running, add the olive oil through the feed tube in a slow, steady stream.
Add the remaining tarragon, salt, and black pepper and pulse to blend.
Ladle the red pepper sauce evenly into the center of 4 luncheon-size plates.
Place 4 endive leaves with the tips pointing out on each plate.
Lift the warmed cheese with a spatula to the center of each plate, and place 2 slices of toast on either side.