Goat-Cheese Gratin with Tarragon Toast
Created by TxGriffLover on October 26, 2011
- Servings: 5
- Prep Time: 15m
- Cook Time: 6m
- Recipe #7923
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- Juice of 1/2 lemon
- 3 tablespoons chopped fresh tarragon
- 2 cloves garlic, finely chopped
- 1 shallot, chopped
- Coarse salt and freshly ground black pepper
- 1 baguette, sliced 1/4-inch thick
- 1 (6 ounce) log fresh goat cheese, crumbled
- 2 tomatoes, cored, seeded and chopped OR 1 c of your favorite tomato, marinara, or pasta sauce
- 15 kalamata or other brine-cured black olives, pitted
How to Make
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Step 1: Position rack 4" from broiler element and preheat broiler.
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Step 2: To make the compound butter, stir the butter, lemon juice, tarragon, garlic and shallot together in a bowl; season with salt & pepper, and mix until thoroughly combined.
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Step 3: Arrange the bread slices on a baking sheet. Spread the butter mixture on one side of each slice to coat.
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Step 4: (Reserve the remaining butter in a sealable container for another use in the refrigerator for up to 2 days. Use it to saute vegetables or make buttery herbed rice or pasta)
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Step 5: Broil until golden brown, 2-3 minutes; turn the toasts and broil the other side, remove from oven, set on rack to cool.
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Step 6: Scatter the goat cheese on the bottoms of individual shallow gratin dishes or one ovenproof gratin dish or casserole.
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Step 7: Top with the tomatoes and olives, season with salt & pepper; broil until bubbling and hot, 3-5 minutes and serve with reserved herb toasts.