From Ghyslaine's kitchen in France.

Originally published on Cookpad France as Préfou au chèvre, with US measurements.

Goat Cheese Préfou

Name: Goat Cheese Préfou
Ingredients: 1 partially baked ciabatta loaf; 1 1/2 tablespoons salted butter (20 grams); 2 garlic cloves; 1/2 log of ash-ripened goat cheese; 1 little olive oil; Black pepper

Ghyslaine @cook_6151722

Préfou is a traditional recipe from Vendée, France—a garlic bread you’ll find at bakeries and enjoy as an appetizer. It reminds me of seaside vacations, especially with a chilled glass of rosé. I’ve adapted the recipe a bit to my own style.

Ghyslaine @cook_6151722

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Ingredients

1partially baked ciabatta loaf
1 1/2 tablespoonssalted butter (20 grams)
2garlic cloves
1/2log of ash-ripened goat cheese
1little olive oil
Black pepper

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Steps

1

Use a partially baked ciabatta from the grocery store if you don’t bake your own bread, but if you do, homemade bread will make it even better!
2

Take the butter out of the fridge and let it soften. Once it’s soft, crush the 2 garlic cloves with a garlic press and mix them into the butter until smooth and creamy.
3

Slice the bread lengthwise and spread the garlic butter evenly over the cut sides.
4

Put the loaf back together and slice it into 1/2-inch (about 1 cm) thick pieces.
5

Slice the goat cheese and distribute it over the bread.
6

Close the loaf and brush the top with a little olive oil.
7

Bake at 410°F (210°C) for 30 minutes (adjust time as needed for your oven).
8

Remove from the oven and let cool slightly before serving.