Mary Berry Chèvre Croûtes Recipe

Mary Berry’s Chèvre Croûtes are an elegant, warm appetizer featuring creamy goat’s cheese melted over a vibrant bed of basil pesto. Ideally the baguette should be toasted on one side only to provide a sturdy, crunchy foundation for the softening cheese.

Mary Berry Chèvre Croûtes Recipe Ingredients

• 1/2 baguette
• About 2 tbsp basil pesto
• 1 log-shaped goat’s cheese (Chèvre)
• Olive oil, for sprinkling
• Freshly ground black pepper
• Radicchio and frisée leaves, to serve (optional)
• Chervil sprigs, to garnish

How To Make Mary Berry Chèvre Croûtes Recipe

1. Toast the Base: Preheat your grill (broiler) to its highest setting. Cut the baguette into eight slices, each about 1 cm (1/2 in) thick. Arrange them on a grill pan and toast under the hot grill on one side only until golden brown.
2. Apply the Pesto: Remove the pan from the heat. Lightly spread the untoasted sides of the baguette slices with the pesto.
3. Add the Cheese: Cut the goat’s cheese log into eight slices, each 1 cm (1/2 in) thick. Place one slice on top of the pesto on each piece of bread.
4. First Melt: Place the croûtes back under the hot grill, roughly 7 cm (3 in) from the heat source. Toast for 3 minutes or until the cheese just begins to soften and slump. Remove the pan from the heat.
5. Final Crisp: Lightly drizzle a little olive oil over the cheese and add a fresh grind of black pepper. Return the croûtes to the grill, this time closer to the heat, for a final 3 minutes or until the cheese is bubbling and tinged with golden brown.
6. Serve: If using, line a platter with the radicchio and frisée leaves. Arrange the hot croûtes on top and garnish with chervil sprigs. Serve immediately.

Recipe Tips

• The Double-Grill Method: Mary Berry’s two-stage grilling process is the secret to perfect texture; it ensures the cheese melts through before the top becomes too dark.
• Cheese Slicing: To get clean slices of goat’s cheese without it crumbling, use a very sharp knife dipped in hot water, or a piece of unflavored dental floss to “wire-cut” the log.
• Pesto Choice: While jarred pesto is convenient, a fresh, refrigerated pesto provides a much brighter green color and more intense basil flavor.
• Watch Closely: Under a hot grill, the difference between “tinged golden brown” and burnt is a matter of seconds. Stay by the grill for the final stage.

What To Serve With Mary Berry Chèvre Croûtes

Warm cheese appetizers are sophisticated starters frequently served at European garden luncheons. Ideally the salad leaves should be tossed in a sharp, lemony vinaigrette to cut through the buttery richness of the warm goat’s cheese.

• A chilled glass of Sauvignon Blanc or a light Rosé
• A plate of Mary Berry Sun-dried Tomato Crostini
• Fresh grapes or sliced ripe figs
• A drizzle of balsamic glaze or honey for a sweet-savory twist

How To Store Mary Berry Chèvre Croûtes

• Refrigerate: These are best enjoyed fresh from the grill. However, you can store leftovers in an airtight container in the fridge for 1 day.
• Reheat: To restore the texture, reheat them under a hot grill until the cheese is bubbling again. The microwave will make the bread very rubbery.
• Freeze: This recipe is not suitable for freezing as the texture of the goat’s cheese and the oil in the pesto will degrade.

Mary Berry Chèvre Croûtes Nutrition Facts

• Calories: ~450 kcal (per serving)
• Carbohydrates: 28g
• Protein: 14g
• Fat: 32g
• Fiber: 2g
• Sugar: 2g

Nutrition information is estimated per serving based on 4 servings (2 croûtes each).

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