Goat cheese soft and golden under the broiler, crisp baguette beneath, and a spoonful of something sweet, mellow and subtly tangy on top: Maison Perrotte’s Candied Shallots Chutney, slow-cooked with Coteaux du Layon wine and a touch of honey.
Serves 4 · 15 min
- Heat the broiler and toast 8 slices of baguette on one side.
- Turn them over, top each with a thick slice from a goat cheese log and broil for 3 to 4 minutes, until the cheese is soft and golden.
- Spoon 1 tsp of the candied shallots chutney onto each toast.
- Serve on a bed of dressed salad greens.
The star of this recipe: Candied Shallots Chutney, by Maison Perrotte.
