Melted goat’s cheese on sourdough

Melted goat’s cheese on sourdough

Tartine de crottin de chèvre chaud

By
From
Luke Nguyen's France
Serves
2
Photographer
Alan Benson

A divine way to enjoy rich, creamy goat’s cheese, or chèvre: melted over toasted sourdough, and drizzled with honey to highlight its mild, salty flavour. This recipe takes next to no time to prepare, and it’s easy to multiply the quantities to please a crowd. Serve it as an appetiser with a glass of chilled white wine.

Ingredients

Quantity Ingredient
6 slices sourdough
1 tablespoon olive oil
200g goat’s cheese
1 teaspoon honey
1 handful mache, (see glossary)
1 handful rocket
1 teaspoon balsamic vinegar

Method

  1. Preheat the grill to medium. Brush the sourdough slices with some of the olive oil.
  2. Warm a frying pan over medium heat. Lightly brown the bread for 2 minutes each side.
  3. Cut the goat’s cheese into slices about 5 mm thick. Arrange on the toasted sourdough slices, then cook under the grill for a few minutes, until the cheese has melted (or you can melt the cheese with a kitchen blowtorch, if you have one). Season with sea salt and freshly ground black pepper, then drizzle with the honey.
  4. In a mixing bowl, combine the mâche and rocket, then dress with the vinegar and the remaining olive oil.
  5. Arrange three goat’s cheese toasts on each serving plate and serve the salad leaves alongside.
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