Boucheron with Grapefruit and Crispy Olives

• 1 teaspoon extra-virgin olive oil
• 1/3 cup pitted Nicoise olives
• 1/4 pound Boucheron cheese
• 1 large grapefruit
• 8 slices baguette, cut on the bias
• 1 sprig fresh thyme, leaves picked

1. Preheat the oven to 350F.
2. Heat the oil in a heavy skillet over medium-high heat.
3. Add the olives and toss.
4. Transfer the skillet to the oven and roast the olives for about 25 minutes, until very crisp.
5. Meanwhile, bring the cheese to room temperature (if refrigerated) and cut the grapefruit into supremes (see Note).
6. Lightly toast the bread slices.
7. Gently crush the olives with the side of a knife.
8. Slice and evenly spread the softened cheese on each slice of bread.
9. Top with the grapefruit and olives and garnish with a few thyme leaves.
10. Serve two bruschette per person.
11. To cut a grapefruit into supremes, cut off the top and bottom of the fruit.
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. Insert the knife between the membrane and the fruit segment on both sides, at a 45-degree angle.
14. Gently scoop out the segment and remove any seeds.
15. Repeat for each fruit segment.

extravirgin olive oil, nicoise olives, boucheron cheese, grapefruit, baguette, thyme

Taken from www.epicurious.com/recipes/food/views/boucheron-with-grapefruit-and-crispy-olives-376983 (may not work)