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Le Chaudron recipe
Tartines fromage miel
Three-cheese and honey toasts with walnuts
⏱ 15 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4large slices country bread
200 g (7 oz)fresh goat cheese
100 g (3½ oz)roquefort cheese
100 g (3½ oz)Comté, aged 12 months
4 tbspchestnut honey
60 g (2 oz)shelled walnuts
1bunch of arugula
2 tbspextra-virgin olive oil
1 tbspbalsamic vinegar
1 tspfresh thyme
1 tspfreshly ground pepper
- 4 large slices country bread
- 200 g (7 oz) fresh goat cheese
- 100 g (3½ oz) roquefort cheese
- 100 g (3½ oz) Comté, aged 12 months
- 4 tbsp chestnut honey
- 60 g (2 oz) shelled walnuts
- 1 bunch of arugula
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp fresh thyme
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200°C (400°F) convection. Toast the walnuts in a dry skillet for 3 minutes, stirring, until fragrant.
- Cut the 4 slices of country bread to an even thickness (about 1.5 cm / ⅝ in) with a serrated knife. Space them out on the parchment-lined baking sheet.
- Slice the goat cheese into 8 even 1 cm (⅜ in) rounds. Crumble the Roquefort into large pieces with a fork. Cut the Comté into thin 5 mm (¼ in) slices.
- Brush each slice with 1 tsp extra-virgin olive oil so the bread doesn't go soggy and toasts golden.
- Top each slice with the 3 cheeses: 2 rounds of goat cheese, pieces of Roquefort and slices of Comté. Mild, sharp and nutty together.
- Drizzle 1 tsp chestnut honey over each toast in a zigzag. Sprinkle with fresh thyme leaves and a few chopped walnuts.
- Bake 10 minutes at 200°C (400°F) convection until the cheese is melted and lightly golden. For more color, broil 2 minutes, watching closely so the honey doesn't burn.
- Meanwhile, wash and spin-dry the arugula. Toss with 1 tbsp olive oil and the balsamic vinegar. Serve each hot toast with a little pile of arugula and the remaining walnuts.
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