Sprinkle the slices of bread with
Cut each rigotte into four slices horizontally, and place one on each slice of bread on the grill. Strew the leaves from the sprigs of thyme over the croûtons and add freshly ground pepper. Sprinkle with the remaining
Just before they are to be eaten, grill the croûtons briefly for 3–4 minutes. The cheese will melt and turn a pretty golden colour. These croûtons can be served as a cheese course or with aperitifs before the meal.
© 1979 All rights reserved. Published by Macmillan.