Chevre (Goat Cheese) Croutons

From The Goat Cheese Cookbook by Laura Chenel and Linda Siegfried. These are outstanding served in a tossed salad, sprinkled on a soup, or used as crackers with a dip or spread. Yum!

More of Linda's delicious Salad and Salad Dressing Recipes.

Chevre (Goat Cheese) Croutons

2/3 cup all-purpose flour
3 tablespoons butter
5 ounces chevre (goat cheese), crumbled
1 egg white, lightly beaten
Coarse sea salt

In a medium bowl or food processor, combine flour, butter, and goat cheese into a smooth dough. Roll the mixture into logs (about as thick as a quarter coin). Refrigerate, wrapped in plastic wrap or wax paper, for at least one hour or overnight.

Preheat oven to 375 degrees F. Cut the logs into coin shapes approximately 1/4-inch thick. Prick with a fork and brush with the egg white. Sprinkle lightly with the sea salt.

Bake approximately 15 to 20 minutes or until lightly browned. Remove from oven, cool, and serve.