For 1/2 a cup
Ingredients:
- 4 individual creamy goat cheeses
- 4 farmhouse bread slices
- 10 large lettuce leaves
- 6 Tbspoons of olive oil
- 1 teaspoon of Dijon mustard
- 1 Tbspoon of Wine vinegar
- salt & pepper
Preparation
- Wash and dry the lettuce ; on a chopping board, crumple a few leaves together in your hand and cut thin strips with a knife on a chopping board. Share them among the individual ear-dish
- Put one goat cheese on each bread slice and pre-heat oven on the grill position.
- Make your vinaigrette : in a bowl mix salt, pepper, and mustard ; slowly add the vinegar and then the oil, always mixing.
- When ready to serve, put the toast and cheese under the oven grill for about 5 to 10 minutes ; the cheese should begin to get warm and slightly melt ; in the meantime, pour a bit of vinaigrette on the lettuce strips of each dish. When the cheese is ready, put the toast on lettuce and serve right away. Decorate with a walnut half or parsley.
Top Tip:
The most important thing is the choice of the goat cheese; do not choose a fresh goat cheese or a dry one. It has to be in-between, creamy.
