Crostini with Goats’ Cheese and Cucumbers
Cucumber was a very popular ingredient in ancient Egypt. The Pharaohs fed them to the people building the pyramids, probably because of the high water content, which makes them ideal in a warm and dry climate.
1 cucumber, peeled and diced
12 slices Italian country-style bread, such as frusta, about 0.5 cm/ 1/4 in thick
300 g/10 oz fresh goats’ cheese
2 tbsp finely snipped fresh chives
3 tbsp extra virgin olive oil
Salt and pepper
Salt the cucumber in a colander and allow to rest for about 1 hour. Remove and pat dry.
Meanwhile, preheat the oven to 180 °C/350 °F/Gas 4. Place the slices of bread on 1 or 2 baking sheets and toast in the oven for about 3 minutes, or until barely golden, turning them once. Leave to cool to room temperature.
Mix together the goats’ cheese, chives, oil and pepper to taste. Put the cream in a pastry bag with a large fluted tip. Layer the cucumber on top of the toast, then pipe on the cheese. Serve immediately.
Makes 12.