I first had this sublime little starter in France – where else? It’s easy to make and the combination of flavours works beautifully together. Discs of grilled creamy goat’s cheese in contrast to the sharp raspberry vinaigrette. French heaven.
Tip – Crottin de Chavignol has the perfect texture for grilling. Quite firm yet creamy and slightly nutty.
1 goat’s cheese (crottin de Chavignol)
12 thin slices of French baguette
1 bag of lamb’s lettuce
4 slices of dry cured bacon, cut into bite size pieces
4 tbs rapeseed oil
2tbs olive oil
1 tbs raspberry vinegar
1 tsp white wine vinegar
sea salt and black pepper
Tip. These can be made a couple of hours in advance.
Heat the grill on high. Toast the French bread on both sides. Cool slightly and then top with thin discs of goat’s cheese. Set aside.
Arrange the lamb’s lettuce on the four plates. Dry fry the bacon till golden. Place all the vinaigrette ingredients in a screw top jar and shake to amalgamate.
Grill the goat’s cheese till bubbling and turning colour. Place 3 on each plate, surround with bacon and drizzle the vinaigrette sparingly (don’t drown in dressing – it will be a soggy mess within seconds) around the discs. Serve this dish with a Jacky Marteau Sauvignon Blanc.