The Food and Booze Logs

Slices of Chèvre on sourdough bread, served on a bed of salad with a mustard and vinaigrette dressing. All you need for a quick, light dinner.

For two you’ll need 6 slices of sourdough bread, 200 g goat’s cheese (Chèvre or similar), 1/2 dl extra virgin oil, 1 tbsp white balsamic vinegar, 1 tsp whole grain mustard, mixed salad leaves, cherry tomatoes, 1 tsp chopped chives, salt and black pepper.

Halve the cherry tomatoes and chop the chives.

Heat the oven to 200° C. Cut the cheese into slices and cover the pieces of bread with the slices. Place the bread and cheese in the oven and grill for around 10 minutes, until the cheese is melting and bubbly.

Mix the olive oil, mustard, balsamic vinegar and salt and pepper to taste and stir until everything is thoroughly mixed.

When the bread and cheese is done, remove it from the oven and divide it on plates.

To serve, arrange the salad and halved tomatoes around and over the bread and drizzle the dressing over everything. Garnish the cheese with the chopped chives.

List of ingredients

• Sourdough bread
• Goat’s cheese
• Extra virgin olive oil
• White balsamic vinegar
• Whole grain mustard
• Mixed salad
• Cherry tomatoes
• Chives
• Salt
• Black pepper

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