Baked Goat Cheese with Toasted Bread and Salad

Ingredients

• 300 g mixed salad (e.g., arugula, iceberg lettuce, Lollo Rosso)
• 200 g Cherry tomatoes
• 3 tbsp white balsamic vinegar
• 5 tbsp olive oil
• 2 tbsp chives rings
• Salt
• black pepper (freshly ground)
• 1 whole‑grain baguette
• 250 g goat cheese slices
• 2 tbsp thyme

Instructions

1. 1.

   Wash the salad, dry and tear into bite‑sized pieces. Wash the cherry tomatoes and quarter them. Whisk together the vinegar, olive oil, and chives rings; season with salt and pepper. Slice the baguette into 1 cm thick rounds and toast in a preheated oven at 200 °C (180 °C fan or gas level 3) for about 5 minutes.

2. 2.

   Slice the goat cheese into 1 cm thick slices, place on the toasted crostini, sprinkle with thyme leaves, and grill for another ~5 minutes. Toss the salad with cherry tomatoes and vinaigrette, arrange on plates, top each plate with two goat‑cheese crostini, and serve.