Boucheron with Grapefruit and Crispy Olives
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.
Recipe information
Yield
makes 8 bruschette (2 per person)
Ingredients
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Heat the oil in a heavy skillet over medium-high heat. Add the olives and toss. Transfer the skillet to the oven and roast the olives for about 25 minutes, until very crisp. Meanwhile, bring the cheese to room temperature (if refrigerated) and cut the grapefruit into supremes (see Note). Lightly toast the bread slices. Gently crush the olives with the side of a knife. Slice and evenly spread the softened cheese on each slice of bread. Top with the grapefruit and olives and garnish with a few thyme leaves. Serve two bruschette per person.
Note
Step 3
To cut a grapefruit into supremes, cut off the top and bottom of the fruit. With the grapefruit sitting on one of the cut sides, remove the peel and pith with a sharp knife, one section at a time. Insert the knife between the membrane and the fruit segment on both sides, at a 45-degree angle. Gently scoop out the segment and remove any seeds. Repeat for each fruit segment.
