Warm goat cheese has a special place in my heart. Actually, all goat cheese is pretty wonderful in my opinion. One day I’m going to open a restaurant where every dish includes goat cheese and it’s going to be wildly popular. Just a heads up. But warm goat cheese is special. It’s special because it’s soft and melty and a little bit sweet and creamy and blissful.
Chevre Chaud Salad with Raspberry Vinaigrette
2 slices good bread
3 oz. goat cheese rounds
1/2 small head of lettuce3 T good raspberry jam*
1 tsp. dijon mustard
3 T canola oil
3 T red wine vinegar
1 T lime juice
1 T honey
1/2 tsp black pepper
3 oz. goat cheese rounds
1/2 small head of lettuce3 T good raspberry jam*
1 tsp. dijon mustard
3 T canola oil
3 T red wine vinegar
1 T lime juice
1 T honey
1/2 tsp black pepper
- Top two thick slices of bread with two goat cheese rounds each. Broil on high for 8-10 minutes, keeping a close eye on them so they don’t burn.
- Wash, dry, and tear lettuce.
- Whisk dressing ingredients together. Toss half of dressing with lettuce. Save the rest for tomorrow. Put goat cheese toasts on top. Yum.
* good raspberry jam always has seeds – don’t question it.
Dining and Cooking