It’s a great French classic that has made its way to gourmet tables all over the world: ‘Salade de Chèvre Chaud’ (Warm Goat’s cheese salad).
This is what you need:
- a medium dry goat’s cheese. The original recipe calls for a Crottin de Chavignol, but any medium dry goat’s cheese will do
- liquid honey: the vanilla honey adds a touch of glamour but you can use any kind of honey
- thyme leaves or – even better – fresh thyme flowers if you can get them
- a couple of slices of bread – preferably wholegrain
- a mixed green salad
This is what you do:
Cut the cheese length-wise in two halves. Grill the slices of bread on one side and cut out two round pieces that are slightly larger than the diameter of the cheeses. Put the bread, grilled-side down on an oven-proof plate. Next put the halved cheese on the bread, cut-side up. Take a tablespoon of honey and delicately put it on each piece of cheese. Sprinkle some thyme leaves or flowers on top of the honey, and place the plate with the cheeses under the grill. Leave about 5 to 7 cm centimetres between the grill and the top of cheeses.
The honey will melt and caramelize and the cheese will become nice and soft. When the honey has turned golden brown, remove the plate from under the grill and carefully place the slices of bread with the cheese on a serving plate on which you’ve arranged the mixed green salad. Make a classical vinaigrette or simply sprinkle some olive oil over the salad. Add little dash of freshly ground pepper over the plate … et voilà.
You can also add some diced tomatoes or even halved hard boiled quail’s eggs.
Depending on your appetite, you serve one or two halves of cheese per person. I usually serve one half as a starter and two halves as a supper. But I’ll leave that to your discretion.