← Nouns Cooking · French

Ingredients

• 8 slices baguette slices, cut on the diagonal
• 200 g goat’s cheese log with rind, cut into 8 rounds
• 2 tsp Honey
• 2 sprigs Thyme, leaves picked
• 150 g mixed salad leaves
• 50 g Walnuts, toasted
• 8 Cherry tomatoes, halved (optional)
• 3 tbsp walnut or olive oil
• 1 tbsp red wine or cider vinegar
• 1 tsp Dijon mustard
• salt and black pepper

Method

1. Heat the grill to high. Toast the baguette slices lightly on both sides under the grill.
2. Sit a round of goat’s cheese on each toast, drizzle with a little honey and sprinkle with thyme and pepper.
3. Grill for 3–4 min, until the cheese is soft, bubbling and golden in spots. Watch closely: any longer and it slides off the toast.
4. Meanwhile, whisk the mustard, vinegar and a pinch of salt, then whisk in the oil. Toss the leaves, tomatoes and walnuts with the dressing.
5. Pile the salad onto plates and top each with two hot cheese toasts. Serve straight away.

Tips

• Contains tree nuts (walnuts); toasted pumpkin seeds make a good nut-free swap.
• Add crispy lardons for the full bistro version, though it will no longer be vegetarian.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Taste France Magazine