Maison Ardoise · Starters

Warm Goat Cheese Toasts on Leaves with Walnuts & Honey

Name: Warm Goat Cheese Toasts on Leaves with Walnuts & Honey
Total time: 25 min
Yield: 4 servings
Ingredients: 8 slice Baguette; 4 tbsp Olive oil; 200 g Soft goat cheese log; 50 g Walnut halves; 2 tbsp Honey; 2 sprig Fresh thyme; 150 g Mixed salad leaves (frisée, arugula, butter lettuce); 0.5 whole Shallot; 1 tsp Dijon mustard; 1 tbsp Red wine vinegar; 0.25 tsp Salt; 0.25 tsp Black pepper

Rounds of soft goat cheese baked on crisp baguette toasts until warm and just starting to melt, set on peppery leaves dressed in a sharp mustard vinaigrette with toasted walnuts and a thread of honey.

25 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Baguette8 slice
Olive oil4 tbsp
Soft goat cheese log200 g
Walnut halves50 g
Honey2 tbsp
Fresh thyme2 sprig
Mixed salad leaves (frisée, arugula, butter lettuce)150 g
Shallot0.5 whole
Dijon mustard1 tsp
Red wine vinegar1 tbsp
Salt0.25 tsp
Black pepper0.25 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Wheat (baguette), milk (goat cheese), tree nuts (walnuts) and mustard.

Method

Toast the walnuts

Heat the oven to 200°C (400°F). Spread the walnuts on a baking tray and toast for 5–6 minutes, until fragrant. Tip onto a board, cool and roughly chop.

Make the vinaigrette

Finely chop the shallot and put it in a small jar with the mustard, vinegar, salt and pepper. Add 3 tbsp of the olive oil, close and shake until creamy.

Build the toasts

Brush the baguette slices on both sides with the remaining 1 tbsp olive oil and toast on the tray for 4 minutes. Slice the goat cheese into 8 rounds, about 2 cm thick (a piece of dental floss or a hot knife cuts it cleanly), and set one on each toast. Scatter with thyme leaves.

Bake

Bake for 5–6 minutes, until the cheese is soft and warm through and just beginning to slump. For colour, finish under the broiler for 1 minute.

Dress and serve

Toss the leaves with most of the vinaigrette and divide between 4 plates. Top each with 2 warm toasts, scatter over the walnuts, drizzle with honey and the last of the vinaigrette and serve straight away.

Chill the goat cheese well before slicing so the rounds hold their shape. Use pasteurized goat cheese if you are serving anyone pregnant.

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