Holidays at the Jungle
Grilled Chevre & Fresh Strawberry on Brioche
Ingredients (serves 4)
1 loaf of brioche bread
2 tablespoons unsalted cultured butter
1 pound fresh goat milk chevre
1 pint fresh strawberries
Preheat oven to 300°F.
Cut the brioche loaf into eight thick slices, about ¾-inch thick.
Spread fresh chevre onto each of the eight slices of bread.
Slice the strawberries into even thick slices, about four slices for each berry.
Divide the strawberry slices into four equal amounts and place atop the four bread slices.
Complete the sandwiches with the remaining bread so that the chevre sandwiches the strawberries on each side.
In a large oven-safe pan, melt the cultured butter until it just starts to foam.
Place the sandwiches in the pan and toast gently.
Flip the sandwiches after a few minutes, or as soon as the brioche turns a deep golden brown.
Toast the remaining side, then place the pan directly into the preheated oven.
After a few minutes in the oven, check to see if the cheese is melted, then remove pan. Serve sandwiches immediately.