But wait, in my defense, this is lip-smackingly wonderful cheese on toast. Perhaps the best ever. Ever. And when you find out that the recipe comes from the queen of all good eating, Alice Waters, then there really can be no argument.
There's no curiously plastic day-glow orange cheese or slice of cardboard-like bread involved here. Instead, there's tangy, soft goat cheese, blended with garlic and thyme to create... well, something that had me salivating from the minute I read the recipe, let alone when it was under the grill. The smell coming from the cooking mixture had me jumping round the kitchen like a small child, checking every few seconds to see if it was done yet.
Yes, when I finally removed the slices from the grill, I managed to burn my tongue. Greedy guts.Goat cheese croutons/toasts from Vegetarian Cooking for Everyone by Deborah Madison (who cites Alice Waters as the recipe source)
170g soft white goat cheese
3 tablespoons milk or cream
1 garlic clove, minced
2 teaspoons coarsely chopped thyme leaves, plus extra for garnish
Salt and freshly milled pepper
6 large or 12 small baguette slices
1. Smooth the goat cheese with the milk or cream, then stir in the garlic, thyme and a little pepper.
2. Toast the bread slices under the grill until the tops are lightly coloured. Then spread the cheese mixture thickly over the untoasted side and put under the grill again until the cheese goes golden-brown and bubbly on top.
3. Serve with salads, stews, soups...
This lasted two days for me because I used bigger pieces of bread and I made it the main course of my meal, instead of the appetiser/starter that the recipe would suggest.
As you'd expect, the garlicky taste was stronger after the flavours had a chance to mingle overnight in the fridge. Delicious.