Preheat the oven to 200°C on grill.

To make the parsley oil, briefly blanch the parsley in boiling water for 30 seconds and then immediately refresh in ice-cold water. Squeeze out all the water and place in a small blender along with the Olive Oil and blitz until you have a beautiful green oil.

Cut the French loaf into 1cm thick diagonally-cut slices and drizzle with Olive Oil. Place in the oven and grill on one side until lightly golden brown. Remove the bruschetta from the oven and gently rub the uncooked side of each slice with a clove of garlic and top with a slice of Crottin. Drizzle with Olive Oil and season with One For All Grinder or Provencal Rub, salt and pepper. Grill for another 5 minutes or until the cheese starts to brown and bubble.

Serve immediately garnished with micro leaves or wild rocket and drizzled with parsley oil.

Tips:
– Crottin is a slightly aged goat’s cheese with a mild rind. Perfect to hold its shape when sliced or grilled.
– You can also use sourdough or ciabatta, simply cut each slice in half if too big.