Warm Goat Cheese on Toast

A crispy slice of country bread topped with goat cheese, melted and golden under the broiler. Honey adds a touch of sweetness that coats the warm, runny cheese.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 359
• Protein: 14 g
• Carbs: 20 g
• Fat: 24 g

Ingredients

• 1 piece Country bread ( sliced )
• 200 g Goat cheese crottin ( halved )
• 2 tbsp Honey
• 2 pinch Thyme
• 100 g Eruca sativa
• 2 tbsp Extra virgin olive oil
• 1 tbsp Balsamic vinegar
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing bread and cheese

   Slice the country bread into 2 cm thick slices. Cut the goat cheese crottins in half horizontally to expose the center.

2. First toast of the bread

   Place the bread slices under the oven broiler for 1 to 2 minutes. The bread should be firm and lightly colored to support the cheese without getting soggy.

3. Assembling the toasts

   Place a goat cheese half on each bread slice, cut side up. Drizzle a spoonful of honey over the cheese and sprinkle with a pinch of thyme.

4. Final broil

   Place back under the broiler. Watch closely: the cheese should start to slump, the rind should brown, and the honey should bubble. Remove as soon as the cheese edges are colored.

5. Plating

   Season the arugula with olive oil and balsamic vinegar. Place the piping hot toasts on the bed of salad and serve immediately.

Chef's tips

• Use thick-crusted country bread for maximum crunch.
• The cheese should be at room temperature before grilling to melt evenly without burning.
• Don't skip the first toast of the bread alone; it's the secret to preventing the crumb from becoming soggy.

Storage

Consume immediately. The bread loses its crunch and the cheese hardens as it cools.