Chef Danyel Couet's Chèvre Chaud: Baked Goat's Cheese with Honey

This is one of Danyel Couet's luscious bistro recipes from his book "The Paris Neighborhood Cookbook."  click for review

• 1 small baguette
• 7 ounces goat's cheese, preferably Sainte Maure
• 1/2 cup orange flower honey
• 1 orange, juice and grated peel
• 1 teaspoon tarragon, chopped
• 1 teaspoon parsley, chopped
• 1 teaspoon basil, chopped
• 1 teaspoon black pepper, crushed
• Frisée lettuce, ripped into small pieces

Method Slice the baguette and cheese into slices 1/2 inch thick and place the cheese on top of the bread. Mix the honey with the orange juice and orange peel, tarragon, parley, basil, and pepper. Place the bread and cheese rounds on a tray and bake in the oven until slightly golden brown. Drizzle the honey mixture over them and garnish with the frisée. Serves: 4 Reprinted with permission from © Interlink Publishing, The Paris Neighborhood Cookbook, by Danyel Couet, published by Interlink Publishing click for book review more appetizer and hors d'oeuvres recipes more chef and cookbook recipes

 

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