Baked goat’s cheese served on a slice of crisp, toasted bread with crunchy salad leaves, fresh berries, vinaigrette and honey. Very simple and utterly delicious.
Once again my husband has been in the kitchen making one of my favourites. I love Chevre Chaud, and it can be served in so many ways. This simple plate is perfect as a light starter, a dessert, or plated individually as part of a tapas spread.
Chevre Chaud – Baked Goat’s Cheese with Fresh Berries
An easy, delicious Chevre Chaud – perfect as a starter, a dessert or as part of a tapas spread.
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Ingredients
- 400 g goat’s cheese log
- 4 slices baguette or other bread
- 4 fresh figs, cut into wedges
- 8 strawberries, halved or cut into wedges
- 12 blackberries, halved
- 2 handfuls salad leaves – frisée, mixed leaves or other
- 50 ml toasted hazelnuts, roughly chopped – find the recipe here
- Honey
- Edible flowers (optional)
Vinaigrette
- 2 tbsp olive oil
- 2 tsp dark balsamic vinegar
- 2 tsp honey
- Salt and pepper
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Method
- Cut the goat’s cheese into thick slices and place them on a baking tray lined with baking parchment.
- Brush the slices of bread with a little oil and place them on the baking tray next to the goat’s cheese.*You can also toast the bread on the barbecue, in a griddle pan, or however you prefer.
- Bake the bread and the goat’s cheese for approx. 10 min. in an oven preheated to 200°C, conventional oven (top and bottom heat). The goat’s cheese is ready when it bubbles in the centre and is lightly golden.*If you are using large pieces of goat’s cheese, as in the picture, give them a couple of minutes more.
- Meanwhile, combine the ingredients for the vinaigrette, stir or shake well, and season to taste with salt and pepper.
- Take the goat’s cheese and bread out of the oven and let them cool slightly. *If you have a crème brûlée torch, you can give the tops a little extra colour if they need it.
- Arrange the slices of bread on a plate and top with the baked goat’s cheese.
- Arrange the salad leaves around the goat’s cheese and top with the strawberries, blackberries and figs.
- Spoon the vinaigrette over the salad leaves and, if you like, drizzle the cheese with a little extra honey.
- Sprinkle with the toasted chopped hazelnuts and serve immediately.
Nutrition
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