What a divine way to enjoy rich and creamy chévre (goat’s cheese): 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.
- 6 pieces sourdough
- 1 tbsp olive oil
- 200 g goat’s cheese
- salt and pepper
- 1 tsp honey
- 1 handful mâche (corn salad)
- 1 handful rocket
- 1 tsp balsamic vinegar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Brush sourdough with some of the olive oil.
Heat a frying pan over medium. Lightly brown sourdough for 2 minutes each side.
Slice goat’s cheese into 5 mm-thick pieces. Place on grilled sourdough. Using a blow-torch on low heat, melt cheese. Season with salt and pepper, then drizzle with honey.
In a mixing bowl, combine herbs and dress with balsamic vinegar olive oil. Top the goat’s cheese toasts with herbs and serve.