Boucheron with Grapefruit and Crispy Olives

1. 1

   Preheat the oven to 350F.

2. 2

   Heat the oil in a heavy skillet over medium-high heat.

3. 3

   Add the olives and toss.

4. 4

   Transfer the skillet to the oven and roast the olives for about 25 minutes, until very crisp.

5. 5

   Meanwhile, bring the cheese to room temperature (if refrigerated) and cut the grapefruit into supremes (see Note).

6. 6

   Lightly toast the bread slices.

7. 7

   Gently crush the olives with the side of a knife.

8. 8

   Slice and evenly spread the softened cheese on each slice of bread.

9. 9

   Top with the grapefruit and olives and garnish with a few thyme leaves.

10. 10

    Serve two bruschette per person.

11. 11

    To cut a grapefruit into supremes, cut off the top and bottom of the fruit.

12. 12

    With the grapefruit sitting on one of the cut sides, remove the peel and pith with a sharp knife, one section at a time.

13. 13

    Insert the knife between the membrane and the fruit segment on both sides, at a 45-degree angle.

14. 14

    Gently scoop out the segment and remove any seeds.

15. 15

    Repeat for each fruit segment.

* Per serving · 4 servings · Values may vary.

No additional tips available.