This has got to be one of my all-time favourite breakfasts, lunches and snacks ever. Sounds pretty easy, and it is, but the secret is to have the right sort of goat cheese. I use a “soft surface ripened goat cheese” called Paillot de Chevre from Quebec. It comes in a log almost 3-inches in diameter. There are three different parts of this cheese – the rind, the creamy ring and the harder centre. It is pretty much the perfect goat cheese and if I didn’t just finish off the last package that I had stocked up with for the holidays, I’d take a picture of it so you could see it. If I were going to describe it at a cheese store I would say it’s an aged chevre in a large log shape.
Let’s not forget that the other ingredients in the recipe below count for something, too. In this picture, I’ve used a cheddar bread from Fred’s Breads. Lucky me! And how lucky is this… I was at a party before Christmas and a woman who I know, but not that well, happened to mention that her sister owns Fred’s Breads. I was thrilled, to say the least. Everyone needs more friends with those sorts of delicious connections!
Goat Cheese on Toast
Preheat the broiler to high. Line a small pan with a square of tin foil. Toast 2 slices of good-quality bread until just golden. Brush generously with your best extra-virgin olive oil. Sparingly sprinkle with fleur-de-sel. Slice pieces of the goat cheese off so that you have thin cross sections of the cheese. Place the goat cheese on the toast, keeping in mind that it doesn’t have to be completely covered as the cheese will melt and spread a bit. Place the pan under the broiler and let it cook for a few minutes, checking frequently to be sure you don’t burn the whole thing. I like it when parts of the crust start to darken and the top of the cheese gets golden. Remove from the oven and let the toasts cool for a few minutes. Enjoy at any hour of the day.