Happy Friday folks! Certainly not the sort of weather outside to get excited about the fact that it is the weekend, but that's ok, it is still the dawn of the weekend, always bringing a smile to my face.
My inspiration for today's GCF came from the fantastic little place I went for lunch in Nolita called Tartinery. Open for just about a month now, the restaurant projects itself as a reinvented contemporary version of a French bistro. This bistro in particular centers on the french tartine, the classic open faced sandwich found all over France. The menu is composed of tartines, both sweet and savory, salads, soups, and desserts, simple yet delish. For lunch I had their chevre chaud salad which was composed of frisee, pine nuts, and warm crottin goat cheese on poilâne croutons with a homemade balsamic vinaigrette. A classic combo and a definite standby french bistro salad, but this one was certainly delish, light, and very fresh.
So I thought that today I would offer you a really simple classic French chèvre chaud salad GCF, impossible to go wrong pairing this with a nice glass of wine to unwind after a long week! So here we go:
I like to use the Miche bread from Pain Quotidien as the base for this sandwich. It is a whole grain classically french style bread. On top of one piece of the bread, place about three or four slices of Crottin de Champcol. This is an aged goat's milk cheese that is about 2oz and cylindrical in size. When aged, this pasteurized goat's milk cheese develops a darker mold around the exterior with an ivory paste goaty interior. I prefer the aged version because I think it has a more complex flavor profile and will stand up perfectly to the bread and the sandwich's other accouterments. Next up, in a separate bowl take a handful of mache and sprinkle some walnuts (you can substitute almonds or pine nuts as you see fit) and dress with a homemade simple balsamic vinaigrette. Now put this on top of the Crottin and then top with your second piece of bread and bake in the oven till the cheese starts melting or about seven to ten minutes on a low heat of 250, depending on your oven. Pull out and serve this with a glass of Sancerre. I guarantee you won't be disappointed!
Bon Appetit! A demain!
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