French · Lunch
Grilled Goat Cheese on Toast
Sliced goat cheese grilled atop toasted sourdough until molten and spotted brown, finished with fresh thyme, cracked pepper, and a honey drizzle. Served alongside peppery arugula dressed with lemon juice for brightness and acidity against the rich, tangy cheese.
$4
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
389Calories
17.2gProtein
21.1gFat
34.2gCarbs
10gSugar
2.4gFiber
641mgSodium
72mgChol
11.5gSat Fat
240mgPotassium
236mgCalcium
2.1mgIron
0.4mcgVitamin B12
5mgVitamin C
vegetarian
low-calorie
low-cholesterol
herb-salt
all-time-classics
quick-lunch
vegetarian
low-calorie
Instructions
1
Prep
Slice the goat cheese into 2 rounds. Strip thyme leaves from stems. Cut the sourdough slice about 3/4 inch thick.
2
Toast
Brush both sides of sourdough with olive oil and toast under a preheated broiler on high for 2 minutes per side, until golden and crisp at the edges.
3
Grill
Return the topped toast to the broiler on high, about 4 inches from the element, for 2 to 3 minutes until the cheese softens and turns lightly spotted brown on top.
4
Toss
In a small bowl, toss the arugula with lemon juice and a pinch of salt until the leaves glisten evenly.
5
Plate
Set the grilled toast on a plate, pile the dressed arugula alongside, drizzle honey over the warm cheese, scatter thyme and pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7 oz200g goat cheese
- 2 slice1.6 oz, 45g sourdough bread, cut about 3/4 inch thick
- 2 tsp2 tsp olive oil, for brushing the bread
- 1 tsp1 tsp fresh thyme leaves
- 22 small handful (40g) arugula
- 2 tsp2 tsp honey, for drizzling
- 1 tsp1 tsp lemon juice, for dressing the arugula
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper, cracked
