Cabécou rôti au miel et aux noix

Name: Cabécou rôti au miel et aux noix
Total time: 20 min
Yield: Serves 4
Cuisine: Périgord
Ingredients: 4 well-aged Périgord cabécou goat cheeses (40 g / 1½ oz each); 4 slices country bread (1.5 cm / ⅝ in thick); 2 tablespoons chestnut honey; 40 g (⅓ cup) Périgord walnuts, roughly chopped; 150 g (5 cups) baby salad greens; 2 tablespoons walnut oil; 1 teaspoon balsamic vinegar; 1 pinch of freshly ground pepper

Roasted cabécou goat cheese with honey and walnuts

⏱ 20 minServes 4Easy340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4well-aged Périgord cabécou goat cheeses40 g / 1½ oz each
4 slicescountry bread1.5 cm / ⅝ in thick
2 tbspchestnut honey
40 g (1½ oz)Périgord walnuts, roughly chopped
150 g (5 oz)baby salad greens
2 tbspwalnut oil
1 tspbalsamic vinegar
1 pinchfreshly ground pepper

4 well-aged Périgord cabécou goat cheeses 40 g / 1½ oz each
4 slices country bread 1.5 cm / ⅝ in thick
2 tbsp chestnut honey
40 g (1½ oz) Périgord walnuts, roughly chopped
150 g (5 oz) baby salad greens
2 tbsp walnut oil
1 tsp balsamic vinegar
1 pinch freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 baking sheet (40 × 30 cm / 16 × 12 in)

1 roll of parchment paper

1 bowl (22 cm / 9 in) for the greens

Oven

03 — Method

Preheat the broiler on low (200°C / 400°F) and line a baking sheet with parchment.
Lightly toast the bread for 3 minutes; it should be golden but still soft inside.
Put a cheese on each slice, drizzle with half the honey and place on the baking sheet.
Broil for 6 minutes, watching closely, until the cheese is melting and lightly golden.
Toss the greens with the walnut oil, balsamic and pepper and divide among plates.
Top each with a hot toast, sprinkle with walnuts, drizzle with the remaining honey and serve right away.