Recipe by Dominique Fonseca, Le Coq Hardi, Pouilly/Loire
Ingredients – Serves 4
- 4 crottins de Chavignol (small round goat cheeses)
- 200 g mixed leaf salad
- 4 slices of country style bread
- 2 tomatoes
- 8 black olives
- Vinaigrette dressing
- Extra virgin olive oil
Method
Peel off the tomatoes and quarter them. Lay the tomatoes in a lightly oiled roasting-tray. Add salt, pepper and olive oil.
Bake for 1 hour in a pre-heated oven (at 100° C).
Cut the goat cheese in half. On a tray, display half a goat cheese, 2 tomato petals, 2 olive rounds. Place the tray on the upper oven rack for the goat cheese to melt until it turns golden brown.
Toast the bread.
To serve
On a plate, display the mixed salad leaves, then the toasted bread, the hot goat cheese with the tomato petals and olive rounds, topping with a dash of olive oil.
