Honey Goats’ Cheese Toasts On Little Gem Leaves

Incorporating home grown produce into your meals needn’t be complicated. This recent lunch used romaine lettuce picked fresh from the garden and served as it was, without any dressing.

This is a very quick and simple lunch using just four ingredients.

 

Honey Goats’ Cheese Toasts On Little Gem Leaves

Ingredients

Bread – your choice, ours was home-made soft white; a recipe from Tom Herbert, that I’ll blog soon
Goats’ cheese – your choice, this time we used Montrachet from Burgundy via La Cave à Fromage
Lettuce – your choice, ours was Romaine picked fresh from the garden
Honey – your choice, we used a London one from The London Honey Company

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Method

  • Pick and wash the lettuce, tear by hand into small pieces.
  • Slice bread and toast one side under the grill.

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  • Slice the goats’ cheese – approximately half a centimetre thickness.

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  • Turn over the bread and lay the goats’ cheese slices on the untoasted sides.
  • Spoon a little honey over the cheese.

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  • Grill until the honey has melted and the surface of the cheese shows a little browning.

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  • Serve the toasts over the lettuce.

You could make a simple dressing for the salad if you wish. If so, I’d keep it simple again; just a little of the same honey, some decent oil and vinegar, ratios to your own taste, shake in a jam jar to combine and then toss with the lettuce before plating.

One thought on “Honey Goats’ Cheese Toasts On Little Gem Leaves

  1. Maureen Bird

    Made the Honey Goats Cheese Toasts for my lunch today (I used some Surrey Honeycomb that I had in the cupboard and Soignon soft goats cheese from Sainsburys) The toasts were absolutely delicious – just what I needed as I am recovering from a nasty viral infection,
    Many thanks for that recipe. I shall be using your puff pastry and fruit tart recipe for my jubilee tea party.

    Reply

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