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Chevre Chaud Recipe

Salade Chèvre Chaud

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5 from 2 reviews

  • Author: Brian Lambæk Hansen
  • Total Time: 30 mins
  • Yield: 4 1x


You can’t walk into a Parisian bistro without seeing this classic appetizer on the menu or the chalkboard on the wall. Soft ripened goats cheese, quickly grilled, served over bread and salad and drizzled with a honey mustard dressing. This version adds parma ham for a little extra crunch.


Units Scale
  • A roll of soft ripened goat’s cheese
  • 45 slices of sandwich bread
  • Green Salad
  • 1/3 pound (150g) Walnuts
  • 4 pieces of Parma ham


  • 3 tbsp. olive oil
  • 2 tbsp. honey
  • 1 tbsp. Dijon mustard
  • 1 tbsp. white wine vinegar
  • Salt and pepper


  1. Toast the walnuts and chop coarsely
  2. Bake parma ham in a 390°F (200°C) warm oven, until golden and crispy
  3. Cool down and crumble coarsely
  4. Slice the roll of goat’s cheese (3-4 pcs/person for a Main Course, 1-2 pcs for an Appetizer) and cut the bread to fit the slices
  5. Place a slice of cheese on top of the pieces of bread
  6. Grill in oven in approx. 5 minutes
  7. Mix the dressing – be sure to whip it good


  1. Toss the salad with an appropriate amount of the dressing
  2. Place on plate, and sprinkle with the walnuts and the parma crumble
  3. Top with the goat’s cheese toasts
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Category: Appetizer
  • Method: Oven Grilled
  • Cuisine: French
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