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.
Servings 4 people
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
Instructions
- 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.