Warm Goat Cheese with Prosciutto and Mustard Vinaigrette
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Gastrotools
Recipes from professionals
Chevre chaud is always a delicious dish that you often find on the lunch menu at French bistros. The crispy bread with grilled goat cheese pairs beautifully with salad leaves tossed in mustard vinaigrette. This version adds extra crunch in the form of pecan nuts, and also includes a touch of prosciutto, which complements the salad perfectly.
Servings
: 4
servings
Ingredients
4
slices
baguette
Olive oil
400
g
goat cheese
1
small red onion
100
g
mixed salad leaves
100
g
prosciutto
50
g
nuts, e.g. pecan nuts
Optional fresh thyme leaves for garnish
3
tbsp
olive oil
1
tbsp
white wine vinegar
2
tsk
coarse-grain mustard
2
tsk
honey
Salt and pepper
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Instructions
Warm Goat Cheese
Step 1/7
Toast the bread lightly on a rack under the oven's grill function.
Step 2/7
Cut the goat cheese into slices and distribute them on the bread.
Step 3/7
Put it back in the oven for approximately 6 minutes until the goat cheese is lightly grilled and the bread is crispy.
Step 4/7
Peel the red onion and cut it into fine rings.
Step 5/7
Toss the salad leaves together with the vinaigrette.
Step 6/7
Tear the ham into smaller pieces and arrange them on plates together with the salad, red onion, and nuts.
Step 7/7
Top with the toasted bread with grilled goat cheese and garnish if desired with thyme leaves.
Mustard Vinaigrette
Step 1/1
Whisk together olive oil, white wine vinegar, mustard, and honey, and season to taste with salt and pepper.
