Boucheron with Grapefruit and Crispy Olives

Name: Boucheron with Grapefruit and Crispy Olives
Yield: makes 8 bruschette (2 per person)
Ingredients: 1 teaspoon extra-virgin olive oil; 1/3 cup pitted Niçoise olives; 1/4 pound Boucheron cheese; 1 large grapefruit; 8 slices baguette, cut on the bias; 1 sprig fresh thyme, leaves picked

December 9, 2011

We came up with this as a canapé for a party and had a hit on our hands; it’s utterly simple and elegant. Boucheron combines the tartness, chalkiness, creaminess, and pungency that are the hallmarks of different goat cheeses for a beautiful balance of flavor and texture. Served open-faced on delicate bread as a finger sandwich or a canapé, this is dainty and easy to eat, but it can also be grilled as a sandwich if you want something hot and just a little bit oozy.

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