Goat Cheese Croûtons with Thyme

Tartines de rigottes de Condrieu au thym

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 2 rigottes de Condrieu or Echalas (see note)
  • 8 thin slices of French bread
  • 2 sprigs of dried thyme
  • 4 tablespoons olive oil
  • pepper



Sprinkle the slices of bread with 2 tablespoons of the olive oil and brown them under the grill.

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 2 tablespoons of oil.

Cooking and serving the croûtons

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.

Recommended wines

  • Full-bodied red wines (Côtes du Rhône, Gigondas, Hermitage, Châteauneuf-du-Pape) or aperitifs