PREPARATION

Preheat oven to 210 °C (th. 7). Rub the slices of toast with the garlic clove, then moisten each with a dash of olive oil, arrange a few slices of tomatoes, then 6 or 7 endive leaves and 3 slices of goat cheese.

Bake these bruschettas for 4 to 5 minutes: the cheese should just start to melt and drizzle the endives.

Chop the remaining endives and season with the wine vinegar, balsamic vinegar and 3 to 4 tablespoons of olive oil. Serve the bruschettas with this spicy salad.