Ingredients
- 8 breadstick slices
- 1/3 cup extra-virgin olive oil
- 2 cloves garlic
- 8 slices fresh goat's cheese
- 1 egg, beaten
- 1 cup fine fresh breadcrumbs
- 2 anchovy fillets, finely chopped
- 2 handfuls small salad leaves, washed and dried
- 40g butter
- 2 tbsp freshly chopped parsley
- 2 tsp freshly snipped chives
- Freshly ground black pepper
Method
Brush breadstick slices with 1 tbsp of the oil. Bake or grill quickly until golden on both sides, then wipe with 1 cut garlic clove. Set aside.
Roll each slice of goat's cheese in egg. Press a generous layer of breadcrumbs onto each slice of cheese and refrigerate until needed. Put anchovies into a small bowl resting over a saucepan of simmering water. The anchovies will melt into a cream. Remove and keep aside.
Roll salad leaves in a clean cloth. Refrigerate until needed.
When ready to serve, divide salad leaves between four warmed plates. Divide breadstick croutons between salads. Finely chop remaining garlic clove. Heat butter in a non-stick frying pan and cook crumbed slices of cheese on both sides until golden, turning very gently with a wide spatula. Slip cheese onto salad leaves. Add chopped garlic to frying pan and saute for 1 minute. Stir in melted anchovies, remaining oil and herbs. Remove at once from heat and spoon over salad leaves and cheese. Grind pepper over and serve as a first course.
