📝 About This Recipe
Hailing from the rolling hills of the Loire Valley, this classic bistro starter celebrates the iconic Crottin de Chavignol, a goat cheese prized for its nutty complexity. The magic lies in the contrast between the golden, bubbling cheese crust and the crisp, cool bitterness of a frisée salad. It is a sophisticated dance of textures and temperatures, elevated by a drizzle of floral honey and the crunch of toasted walnuts.
🥗 Ingredients
The Cheese & Toasts
- 4 pieces Crottin de Chavignol (each about 60g, halved horizontally)
- 8 slices French Baguette (cut on a bias, 1/2 inch thick)
- 2 tablespoons Extra Virgin Olive Oil (for brushing)
- 4 sprigs Fresh Thyme (leaves stripped)
- 1 pinch Black Pepper (freshly cracked)
The Salad Base
- 1 large head Frisée Lettuce (washed, dried, and torn into bite-sized pieces)
- 1/2 head Radicchio (shredded for color and bitterness)
- 1/2 cup Walnut Halves (lightly toasted)
- 1 tablespoon Fresh Chives (finely snipped)
Walnut Vinaigrette & Garnish
- 3 tablespoons Walnut Oil (high quality)
- 1 tablespoon Sherry Vinegar (or Champagne vinegar)
- 1 teaspoon Dijon Mustard (smooth style)
- 2 teaspoons Honey (mild wildflower or acacia)
- 1/4 teaspoon Sea Salt (to taste)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and set the rack to the upper-middle position.
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2
Slice your baguette into eight diagonal rounds and place them on a parchment-lined baking sheet.
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3
Lightly brush each slice of bread with olive oil and toast in the oven for 3-4 minutes until just starting to crisp but not yet browned.
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4
Carefully slice each Crottin de Chavignol in half horizontally to create two discs per cheese.
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5
Place one cheese disc, cut-side up, on each toasted baguette slice. Sprinkle with fresh thyme leaves and a crack of black pepper.
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6
In a small dry skillet over medium heat, toast the walnut halves for 3-5 minutes until fragrant, then set aside to cool.
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7
Prepare the vinaigrette by whisking together the Dijon mustard, sherry vinegar, and honey in a small bowl.
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8
Slowly stream in the walnut oil while whisking constantly to create a smooth, emulsified dressing. Season with sea salt.
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9
Return the baguette slices with the cheese to the oven. Bake for 5-7 minutes, then switch to the broiler for the final 60 seconds.
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10
Watch closely! The cheese is ready when the edges are bubbling and the top develops a beautiful golden-brown crust.
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11
While the cheese is finishing, toss the frisée and radicchio in a large bowl with just enough vinaigrette to coat the leaves.
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12
Divide the dressed salad among four chilled plates, mounding it slightly in the center.
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13
Place two warm goat cheese toasts carefully on top of each salad portion.
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14
Scatter the toasted walnuts and snipped chives over the plates, and finish with a final tiny drizzle of honey over the warm cheese.
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15
Serve immediately while the cheese is molten and the greens are still crisp.
💡 Chef's Tips
Choose Crottins that are 'mi-sec' (semi-dry) for the best melting consistency; very young ones are too watery, and very aged ones won't melt properly. If you can't find Crottin de Chavignol, a high-quality log of Bucheron sliced into rounds is an excellent substitute. To prevent the salad from wilting, only toss the greens with the dressing seconds before the cheese comes out of the oven. Use a high-quality walnut oil for the dressing; it adds a depth of flavor that standard olive oil cannot match. Always toast your walnuts—it removes the raw bitterness and adds a necessary crunch to the dish.
🍽️ Serving Suggestions
Pair with a crisp Sancerre or Pouilly-Fumé from the Loire Valley to complement the acidity of the goat cheese. Serve as an elegant first course for a French-themed dinner party. Accompany with a few slices of fresh Granny Smith apple or ripe pear for a sweet and tart contrast. A side of dry-cured jambon de pays (country ham) adds a lovely salty element for a fuller meal. Enjoy with a chilled glass of dry Rosé on a warm spring afternoon.