Our hosts in Alès, France, made this for us one afternoon, simple and quick:
Mini Bread and Chèvre Recipe
Appetizer Whole Wheat Bread, sliced (or whatever mini bread you prefer)
Chèvre (goat cheese)
Herbs de Provence
Sea Salt (optional)
Preheat oven to 350 degrees. Cut thinnish slices of chèvre and place on top of bread. Drizzle with olive oil, herbs de Provence, and I add a little sea salt. Place on baking sheet, layered with foil (optional). Bake for 12 minutes, thereabouts. I suppose if you raise the temperature, you can leave it in for less time, depending on your oven. Just don’t let the bread get crispy! Be creative, add honey, nuts., tomatoes… (If you try this, please let me know if you like it!)
Story behind the photo: I wanted to take a quick iPhone photo, but the flourescent lighting in the kitchen is horrific. So I plead for David’s help and he comes to my rescue… with a camera other than the Panasonic Lumix. I guess I’m onto the Fuji HS 20… (Uh, that was quick!) I could have spent hours on this to get the lighting just so, (the cheese is white, not yellow, and I’m still learning Lightroom).. but I was really hungry.