Goat Cheese Toasts with Garlic and Herbes de Provence

You say you want a neat little crunchy, creamy, multi-faceted appetizer that goes well with just about any white wine?  The triangular treats pictured above make for a great lead-in to your main meal.  I use my tried and true white bread recipe brushed with olive oil for the toast.  If you do not have time for that, I recommend a good bakery style buttercrust bread to lend that essential base to the flavor profile.  Combine that with creamy goat cheese, garlic, and the aromatic wonder of Herbes de Provence for an appetizer that is sure to be toasted!

Printable Recipe

Goat Cheese Toasts with Garlic and Herbes de Provence
makes 20 toasts

5 (1/2-inch) thick slices of  quality white bread
4 ounces mild creamy goat cheese, at room temperature
3 medium garlic cloves, very thinly sliced
1 teaspoon Herbes de Provence
Kosher salt
Extra Virgin olive oil

Preheat the oven to 350º F.

Toast each slice of bread until golden brown.  Place on a wire rack to cool slightly.  Trim the crust from each toast to make a square.  Using a serrated knife, slice each toast in half (slice through the soft interior so that each half has a toasted side and a soft side).  Spread the goat cheese onto the inside of one slice of toast.  Place 5-6 slivers of garlic on top of the cheese.  Sprinkle lightly with the Herbes de Provence and lightly season with kosher salt.  Lightly drizzle with olive oil and place the other half on top. Cut each square in half on the diagonal.  Cut each triangle in half again to make 4 small triangles for each piece of toast.  Place the triangles on a rimmed baking sheet and bake until the cheese is just warmed through, about 5 minutes.  Transfer to a serving platter and drizzle with a little more olive oil. Serve immediately.  Enjoy!

Source: The Galley Gourmet