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Method :
Rub the
garlic clove all over one side of each slice of the bread, then lay the
slices in a large oval gratin dish. Sprinkle with 15ml (1 tbsp) of the
oil and cook at 110C (225F) mark 1/4 for about 45 minutes or until
crisp.
Divide the endive between four small plates and add the lamb's lettuce.
Season and sprinkle with the remaining oil. Remove the rind from the
cheese and mash it lightly with a fork. Spread the mashed cheese over the
toasts, right out to the edge of the bread.
If using 'crottins',
slice them horizontally and place on each piece of toast. Put the cheese
under a moderately hot grill for 3-4 minutes or until it is bubbling.
Place two cheese toasts on each plate of salad and serve at once.
Serves 4 or 8
This dish can be served either as a
starter or as a savory after the main course.
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