Warm Goat Cheese Salad

This warm goat cheese salad, made with baguette, goat cheese, baby greens, and a simple honey, olive oil, and white balsamic vinaigrette, is perfect for entertaining.

A bowl filled with baby greens on a white linen napkin. Part of a goat cheese crostini is on the edge of the bowl and the other part on the napkin

This warm goat cheese salad recipe is essentially just slices of baguette slathered with goat cheese, baked to toasty perfection, and accompanied by a simple green salad with a can’t-mess-it-up vinaigrette. It’s not only a French classic but what we refer to as honest entertaining. Originally published March 23, 2015.–Renee Schettler Rossi

LC Simple Is As Simple Does Note

The underlying philosophy behind this warm goat cheese salad recipe is that simple is as simple does. And by that we mean the beauty of it lies in its pure flavors and juxtaposition of bubbly, creamy cheese with the uber crisp toast and the vinaigrette-slicked lettuce. That said, some of us appreciate simplicity more than others. Folks who require quite a lot of hoopla happening on their plate may wish to scatter a handful of fresh herbs into the salad. As for us, all we have to say when asked about this salad is, “oui.” (That’s French for “yes, please.”)

Warm Goat Cheese Salad

  • Quick Glance
  • Quick Glance
  • 15 M
  • 15 M
  • Serves 2 to 4
Print RecipeBuy the French Bistro cookbook

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Ingredients

  • For the goat cheese toasts
  • For the salad

Directions

Make the goat cheese toasts

Preheat the oven to 475°F (250°C).

Place the bread on a baking sheet. Place a slice of chèvre on each piece of bread and drizzle with a touch of olive oil. Bake until the edges of the bread are golden brown and the cheese appears a little puffed and molten, 3 to 5 minutes. Keep a careful watch over the bread as it will go from perfectly done to scorched in seconds. Let cool slightly. If desired, gently smooth the cheese evenly over the surface of the bread with a knife.

Make the salad

Rinse the lettuce or baby greens and dry in a salad spinner or with a clean towel.

Combine all the ingredients for the dressing right in the salad bowl. Add the lettuce or baby greens and gently toss.

Assemble the plate

Divvy the salad among individual plates and top with the warm goat cheese toasts. Serve immediately.

Print RecipeBuy the French Bistro cookbook

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Recipe Testers' Reviews

This is such a simple salad recipe that you might be tempted to dismiss it, but it makes a very elegant and pretty presentation, especially with baby greens. I was a little worried that the dressing would be on the sweet side with both the honey and the white balsamic, but they complement the tang of the chèvre and make the sum of the cheese and dressing greater than the parts. I made sure that the chèvre covered the entire top of the baguette slice. It took close to 5 minutes in the oven for the warm goat cheese toasts using an oven rack about 5 inches away from the element. The bread was golden around the edges with a few spots of gold on the cheese and had a lovely, slightly melted texture with almost a crust, which had a good mouthfeel. I sprinkled just a bit of Maldon sea salt on top, as well as a drop of dark honey, which plated nicely over the salad greens. This warm goat cheese salad recipe is a 10 because of how well the flavors work and just how dead easy it is to create.

WOW. This warm goat cheese salad recipe is the PERFECT fast weeknight dinner that will satisfy any occasion. I used a gluten-free baguette for this recipe. I made the mistake of buying chèvre with herbs instead of plain chèvre, but I'm actually glad I did, as it worked beautifully. I sort of messed up as I was cutting the cheese, so I ended up spreading it on the bread with a thickness of about 1/8 inch. I loved the end result of sweetness, saltiness, and healthfulness. This can easily become a meal in itself for 2 people or an appetizer for a fancy dinner party.

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