Goat Cheese Croûtons with Thyme

Tartines de rigottes de Condrieu au thym

Preparation info

  • For

    two

    people
    • Difficulty

      Easy

    • Ready in

      10 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 2 rigottes de Condrieu or Echalas (see note)
  • 8 thin slices of French bread

Method

Preparation

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

2 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