Bûcheron with Cucumbers, Basil, and Figs
Bucheron is a tangy, mild goat cheese. We like to serve it drizzled with a deep, intensely flavored extra-virgin olive oil.
Recipe information
Yield
serves 6
Ingredients
1 baguette, halved lengthwise and cut into 3-inch-long pieces
1/2 pound Bûcheron or other soft goat cheese, sliced
6 fresh figs, halved, for garnish
3 tablespoons extra-virgin olive oil
2 cucumbers
1 sprig basil, for garnish
Preparation
Step 1
Preheat the oven to 300°F. Arrange the bread slices on a baking sheet. Toast in the oven, turning once, until golden, about 5 minutes per side. Remove from the oven, and set aside on a serving plate.
Step 2
Arrange the cheese with the figs on serving plates. Allow to come to room temperature. Drizzle the oil over the cheese. Slice the cucumbers into spears, peeling the skins if waxy, and place, as desired, around the cheese. Garnish with basil. Serve with toast on the side.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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