ReceptnaptárTartine de chèvre chaud au miel (warm goat's cheese tartine with honey)
Tartine de chèvre chaud is a classic starter of French bistros: toasted bread with melted goat's cheese, honey, thyme and walnuts. The contrast of the melted, slightly tangy cheese and the sweet honey makes it perfect, and it is usually served on a bed of green salad.
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Ingredients
Method
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- Toast the bread slices and put a slice of goat's cheese on each.
- Melt the cheese in the oven or a sandwich press for a few minutes.
- Drizzle with honey and sprinkle with thyme and walnuts.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Use a log of aged goat's cheese (bûche de chèvre); it slices easily and melts nicely.
- Toast the bread slightly first so the melted cheese does not make it soggy.
- Bake the cheese until the top is golden and starts to bubble; do not overbake, as it dries out.
- Drizzle the honey on at the end, while hot, so it spreads out.
- On a bed of green salad with a balsamic-mustard dressing it makes a balanced course.
Frequently asked questions
Which goat's cheese is best for it?
A log-shaped, rindless or thin white-mould-rinded, fresh-aged cheese; it is creamy and melts well.
Can it be prepared ahead?
The tartines can be assembled with the cheese 1 hour ahead; they only need to go into the oven just before serving.
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More french ideas
- Salade lyonnaise (frisée salad with bacon and poached egg)
- Salade de chèvre chaud (warm goat's cheese salad)
- Salade landaise (with duck breast and foie gras)
- Salade piémontaise (potato, ham and mayonnaise salad)
- Salade de lentilles au chèvre (lentil salad with goat's cheese)
- Salade de betteraves au chèvre (beetroot salad with goat's cheese)
- Salade d'endives aux noix et roquefort (chicory salad with walnuts and Roquefort)
- Salade de haricots verts à l'échalote (green bean salad with shallots)
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