Chèvre chaud is a traditional lunch, appetiser or light dinner in France. There are as many variations of the dish as there restaurants that serve it, but the chèvre is usually served on slices of toasted baguette, although sometimes it’s crumbed and fried. This version is the former. It’s incredibly easy to throw together but is so, so very flavourful. I recreated this version from one that I was served at El Meditsol in Geneva a few years ago – it’s a Spanish bistro that specialises in tapas, but does the best chèvre chaud I’ve had.
8 slices French bread, lightly toasted
approx. 200g chèvre (goat cheese)
approx. 100g Gruyère
1/4 cup creamy French dressing
2 good pinches sweet paprika
halved walnuts, optional
Preheat oven to 180°C.
Slice the chèvre and Gruyère so you have enough to go on all the baguette slices.
Put the baguette slices on a baking sheet. Put a slice or more of chèvre on each one, so it is more or less covered. Top with a slice or more of Gruyère, so it’s not overhanging. Put the tray in the oven for about 10 minutes, just until everything is heated through and the Gruyère has started to melt.
Meanwhile, spread the salad on two plates and drizzle with creamy french dressing.
When the cheese toasts are done, put 4 on each plate on top of the salad bed. Sprinkle with a pinch of sweet paprika, top each cheese toast with a walnut half, if using, and serve immediately.