Warm French goat cheese toast with salad (salade de chèvre chaud)
This popular French salad brings together warmed goat cheese on toast (tartine) with a simple green salad. This flexible recipe lends itself to many variations. Enjoy it fresh out of the oven and with a glass of crisp white wine, homemade lemonade, or sparkling water with a squeeze of lemon.
Servings: 4 people
Calories: 307kcal
Cost: $12
Equipment
- Oven
- Chopping Board
- bread knife
- Knife
- Mixing Bowl
- Spatula
Ingredients
Chèvre chaud
- 1 log goat cheese
- 1 small baguette
- 5 tablespoons olive oil reserve 3 tablespoons for salad dressing, use as needed
- 1 tablespoon thyme dried
- 3 tablespoons Honey use as much as needed
- 3 tablespoons Walnuts chopped
Salad
- 1 head Lettuce washed and chopped
- 2 small Cucumbers Persian cucumbers are best
- 3 handfuls Cherry Tomatoes use as much as needed
- ½ teaspoon Salt sea salt, optional
- ½ teaspoon Black pepper freshly ground
- 2 tablespoons balsamic vinegar
Instructions
- Gather the ingredients.
- Preheat the oven to 410 °F / 210 °C.
Prepare the chèvre chaud
- Slice the baguette (or whatever bread you're using) into thin slices, just under 1 cm / ⅓ inch thick. Place the sliced bread on a baking tray.If you want to toast the bread, you can place the bread in the oven while you prepare the goat cheese (parbake the bread no more than 5 minutes).1 small baguette
- Brush olive oil on each slice of bread. Leave at least 3 tablespoons of olive oil for the salad dressing.5 tablespoons olive oil
- Slice the goat cheese log into rounds about the same thickness as the bread (you can slice the cheese thinner if you prefer less cheese or thicker if you like more cheese per tartine). Place one slice of goat cheese on top of each slice of bread.1 log goat cheese
- Sprinkle a pinch of thyme, salt, and freshly ground black pepper on top of each piece of goat cheese.1 tablespoon thyme, ½ teaspoon Salt, ½ teaspoon Black pepper
- Add a drizzle of honey on each piece of goat cheese.3 tablespoons Honey
- Sprinkle chopped walnuts on top of the honey on every slice of bread.3 tablespoons Walnuts
- Place the chèvre chaud tartines into the oven. Bake for 5 minutes.
Prepare the salad
- While the chèvre chaud tartines are baking, prepare the salad by chopping the cucumber into thin slices and cutting the cherry tomatoes in half.If the lettuce isn't already washed and chopped, rinse and spin the lettuce to dry it. Then chop into bite-sized pieces.1 head Lettuce, 2 small Cucumbers, 3 handfuls Cherry Tomatoes
- Mix the remaining olive oil with balsamic vinegar. Add the salad dressing to the lettuce and toss until combined.2 tablespoons balsamic vinegar, 5 tablespoons olive oil
Assemble the salad
- Remove the chèvre chaud tartines after 5 minutes of baking. They should be golden brown on the edges but no walnuts should have burned. If the cheese looks white without brown edges, you can bake the tartines for an extra 2 minutes (but this is unnecessary as the goal is ultimately to have warm cheese, not golden brown cheese).
- Layer the salad by creating a base of dressed lettuce greens. Place sliced tomatoes and cucumbers on top of the lettuce. Top the salad with at least 3 pieces of chèvre chaud. Your salad is ready.
- Enjoy your salade de chèvre chaud!
Notes
Tartine means a slice of bread with a sweet or savory topping in French. It's a fancier name for what I've been calling a "toastie".
Nutrition
Calories: 307kcal | Carbohydrates: 25g | Protein: 4g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 331mg | Potassium: 487mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1095IU | Vitamin C: 22mg | Calcium: 63mg | Iron: 2mg