What is better than cheese? Warm cheese! This fancy recipe of baked Chèvre with cloudberry vinaigrette is for all you cheese lovers out there. The cloudberry vinaigrette gives this baked goat cheese appetizer a tangy and fresh flavor. Serve in smaller pieces and they are great for finger food at a party.
Photo: Fredrik Övgård
Baked Goat Cheese with Cloudberry Vinaigrette
Makes 4 portions
200 g Chèvre (7 ounces)
4 slices of bread, I use gluten free
Liquide Honey, for drizzle
3 tablespoons Cloudberries
1 tablespoon Olive Oil
1 tablespoon White Wine Vinegar
- Preheat oven to highest grill heat.
- Add goat cheese on bread slices, drizzle honey over and brown to a nice color.
- Cloudberry vinaigrette: Mix cloudberry, vinegar and oil. Season with salt.
- Mix cloudberry vinaigrette with the salad and put it on four plates. Top with the goat cheese toast and drizzle with little extra honey.