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+ servings

Salad with Warm Goat Cheese on Toasted Baguette Recipe

adapted fromIn a Cheesemaker's Kitchen by Allison Hooper
Servings 4


  • 4 large handfuls of salad greens
  • 1 cup cherry or grape tomatoes, cut in half
  • 8 slices French baguette, 3/4" thick
  • 8 slices of aged goat cheese, or other cheese, about 1/3" thick
  • olive oil

For the basil vinaigrette:

  • 2 tablespoons finely minced fresh basil
  • 1 tablespoon Dijon mustard
  • 3 tablespoons champagne vinegar (or white wine vinegar)
  • 1/3 cup olive oil
  • salt and pepper


  • To make the dressing, whisk together the basil, mustard, vinegar and olive oil. Season with salt and pepper.
  • Brush each baguette slice with olive oil. Place a goat cheese round or slice on each baguette. Place under broiler until the cheese is soft and a little runny, about 2-3 minutes.
  • Toss together the salad greens with the tomatoes. Drizzle some of the basil vinaigrette (you may not use all of the vinaigrette) and toss to coat. Serve the salad with 2 pieces of the warm toasted cheese baguette per person.
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