Warm Goat Cheese on Toast
Ingredients
- 1 pcCountry bread (sliced)
- 200 gGoat cheese crottin (halved)
- 2 tbspHoney
- 2 pinchThyme
- 100 gEruca sativa
- 2 tbspExtra virgin olive oil
- 1 tbspBalsamic vinegar
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
Slice the country bread into 2 cm thick slices. Cut the goat cheese crottins in half horizontally to expose the center.
- 2
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
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
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
Season the arugula with olive oil and balsamic vinegar. Place the piping hot toasts on the bed of salad and serve immediately.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. The bread loses its crunch and the cheese hardens as it cools.
