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Salade de Chèvre Chaud — Salad with Hot Goat Cheese Toasts
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Source: https://recipheon.com/en/recipes/snacks/salade-de-chevre-chaud-salad-with-hot-goat-cheese-toasts
About this recipe
Salade de chèvre chaud combines fresh lettuce leaves with hot goat cheese toasts and toasted walnuts. For this version, choose a ripened goat cheese log with an edible white rind: it softens in the center when heated while the rounds hold their shape. The baguette gets a brief first bake before the cheese goes on, keeping the toasts crisp. A vinaigrette with Dijon mustard and a little honey balances the cheese’s bold flavor. Dry the leaves thoroughly and toss them with the dressing just before serving so they do not wilt. These quantities make four appetizers with two toasts each; they are best served as soon as the cheese comes out of the oven.
Ingredients
Salad and warm toasts
200 g soft-ripened goat cheese in a bûche-style log, with an edible white bloomy rind; weight includes the rind
120 g ready-made wheat baguette without add-ins, about 8 diagonal slices 1.5–2 cm thick
200 g fresh green leaf lettuce, edible leaf weight after washing and thoroughly drying
40 g raw shelled unsalted walnuts
Honey-mustard vinaigrette
30 ml extra-virgin olive oil
15 ml red wine vinegar with 6% acidity
10 g prepared Dijon mustard
10 g liquid honey
1 g fine salt
0.5 g ground black pepper
Steps
Preheat a conventional oven (no fan) to 200°C. Wash the lettuce, dry it very thoroughly in a salad spinner or with a clean kitchen towel, and tear larger leaves into bite-size pieces. Slice the baguette diagonally into eight slices and cut the chilled cheese into eight rounds of similar thickness, about 1–1.5 cm, leaving the edible rind on. Break the walnuts into large pieces and line a baking sheet with parchment paper.
Combine the vinegar, mustard, honey, salt, and pepper in a small bowl. Pour in the olive oil in a thin stream, whisking briskly with a fork or small whisk until the dressing is smooth and slightly thick. Set it beside the lettuce, but do not dress the leaves yet.
Arrange the baguette slices in a single layer on the baking sheet and scatter the walnuts beside them in a separate area. Bake on the middle rack of the preheated oven for about 4–5 minutes, until the bread’s surface dries out and the walnuts are lightly browned and fragrant. Check toward the end of baking, since small walnut pieces darken quickly. Remove the baking sheet and transfer the walnuts to a plate to cool briefly while the toasts continue baking.
Turn the bread slices over and put one round of goat cheese on each. Return the baking sheet to the middle rack and bake at 200°C on the conventional (no-fan) setting for about 6–8 minutes. The bread edges should be crisp and golden, and the cheese hot, soft in the center, and lightly browned on top. Remove the toasts once the cheese has clearly softened; do not keep baking just for a darker color, as it may spread across the bread.
AI-generated When the toasts are ready, stir the vinaigrette again and gently toss it with the lettuce to lightly coat the leaves. Divide the lettuce among four plates and sprinkle with the walnuts. Place two hot goat cheese toasts on each serving and serve immediately, while the cheese is soft and the leaves are still fresh and crisp.
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