A Fresh Start: Warm Goat Cheese Salad on Toasted Baguette
Happy New Year, dear readers! As we step into a brand new year, I believe there’s no better way to set the tone than with a dish that’s both light and incredibly satisfying. This delightful Warm Goat Cheese Salad on Toasted Baguette embodies everything I wish for you in the coming months: health, joy, and a touch of indulgence (just be mindful of how many of those irresistible warm goat cheese rounds you enjoy, alright?). May your year be filled with prosperity, fun, and delicious moments!
Embracing the New Year with Freshness: My Winter Garden
A new year often brings with it a desire for fresh starts and healthier habits. For me, that often begins in the garden. Just recently, in that serene stretch of time between the bustling holidays of Christmas and New Year’s Eve, I embarked on cultivating my winter garden. While some seasoned gardeners might deem my timing either too early or too late, for our household, this particular window is absolutely perfect. It’s a peaceful time, ideal for planting the seeds of growth, both literally and figuratively.
This year’s winter harvest promises a bounty of crisp celery, a variety of vibrant salad greens, and an aromatic assortment of herbs. Imagine the fresh scent of sweet basil, the earthy notes of parsley and cilantro, the distinct aroma of Thai basil, the subtle oniony kick of chives, and the fragrant touch of thyme – all growing just outside my door. There’s an unparalleled joy in picking your own ingredients, knowing exactly where they come from, and infusing your meals with their peak freshness. This simple act of gardening is more than just a chore; it’s a therapeutic ritual that connects us to nature and provides the freshest produce for our family’s table, aligning perfectly with the healthy intentions of a new year.
Family Dynamics and the Art of Gentle Persuasion
This particular time of year also brings the cherished visit of my in-laws. My mother-in-law, a master of intricate quilting, and my father-in-law, whose hands create stunning woodworking pieces, are wonderful additions to our home. While their crafts don’t directly intersect with my gardening endeavors, their presence creates a rather beneficial ripple effect within our household. You see, when they’re around, my husband, typically engrossed in the world of coding at his computer, finds himself encouraged (some might say obligated) to step away from his desk. He transforms, almost magically, into the epitome of a model parent and an attentive son-in-law, ready to engage in family activities and conversation.
This unique familial atmosphere presents the perfect opportunity for certain “household initiatives.” I carefully choose my moment, usually at the dinner table, amidst laughter and shared stories, with both my mother-in-law and father-in-law present. With a subtle glance and a sweet tone, I might pose a question like, “Oh, dear husband, since you’re not programming code at your desk this week, how about helping plant our family garden that provides nourishment to your children?” How could he possibly decline such an appeal, especially with a captive audience? He simply looked at me, a slight tilt of his head, and a knowing smile spread across his face, signaling his gentle surrender.
Round 1, wife. A small victory, perhaps, but a significant one in the grand scheme of family projects and shared responsibilities. It’s a testament to the subtle art of negotiation within a marriage, especially when supported by the unspoken presence of beloved family members. The promise of fresh, home-grown ingredients, destined for delicious family meals, becomes an irresistible lure, even for the most dedicated programmer.
The Culinary Challenge and a Quest for Variety
Indeed, getting things done in my bustling household sometimes requires a dash of creativity and a touch of well-placed sneakiness. But life, and marriage, is a game of give and take, and my husband is never one to let a moment pass without a clever retort. The very next evening, during another pleasant family dinner, he offered a playful wink in my direction before announcing, with a theatrical flourish, “So, now that we have a fantastic new salad garden bursting with greens, can we please, darling, think of recipes other than the same boring mixed greens we always have?”
His point was well-taken, delivered with humor and affection. It was a clear challenge, but one I gladly accepted. The bounty of a fresh garden truly opens up a world of culinary possibilities, moving beyond simple mixed greens to more exciting and flavorful combinations. This perfectly transitioned into a discovery that has since become a favorite in our home, elevating a humble salad into something truly special.
Round 2, husband. A draw, perhaps, but a delicious one for all involved! His playful jab inspired me to delve into new culinary adventures, leading to the creation of this very recipe, which has quickly become a cherished addition to our family menu, showcasing the versatility and delight of fresh, garden-to-table eating.
Discovering Culinary Gems: “In a Cheesemaker’s Kitchen”
This exquisite recipe is sourced from a truly inspiring cookbook titled 
In a Cheesemaker’s Kitchen. It’s penned by none other than Allison Hooper, the visionary founder of the renowned Vermont Butter and Cheese Company. This company is celebrated far and wide for its exceptional artisanal dairy products, particularly its exquisite goat cheese, which has garnered a loyal following among chefs and home cooks alike. Beyond their iconic goat cheese, they also craft luscious cultured butter and a range of delectable cow’s milk products, including the delicate Quark, the fresh Fromage Blanc, and the rich Mascarpone. I must confess, I’ve fallen completely in love with their Quark cheese, a versatile German-style fresh cheese that adds a wonderful creaminess to many dishes.
The Star Ingredient: Bijou Goat Cheese
For this particular salad, I opted for their exquisite Bijou cheese. Bijou, meaning “jewel” in French, truly lives up to its name. It’s a delightful goat cheese that is meticulously molded into small, utterly adorable rounds, each a little treasure. This cheese undergoes a careful aging process, typically for about one week. The beauty of Bijou, and many aged cheeses, is that its flavor profile deepens and becomes more robust and sharp the longer it’s allowed to mature. For our recipe, I take each button-shaped round and carefully slice it into three thick discs. These generous slices are then placed atop a piece of toasted baguette. A quick trip under the broiler for just a couple of minutes is all it takes for the cheese to transform, melting beautifully and oozing its creamy, tangy goodness all over the warm, crusty bread. The combination is simply divine – a perfect balance of textures and flavors.
While Bijou offers a unique experience, don’t hesitate to experiment! This recipe is incredibly versatile. You can try it with any type of cheese you adore. Imagine a spoonful of crumbled gorgonzola on each bread slice for a pungent kick, or perhaps a creamy brie for a milder, buttery note. The key is to choose a cheese that melts well and complements the fresh greens and vibrant vinaigrette. And a little secret from my garden: the beautiful deep purple flower you see adorning the cheese in the photos is actually a tiny flower bud from my homegrown Thai basil. Regular sweet Italian basil, for comparison, typically produces light green buds and delicate white flowers, each adding its own unique charm and aroma to the dish.
Crafting the Perfect Basil Vinaigrette
A truly exceptional salad is defined not just by its fresh ingredients, but by the dressing that brings everything together. Our basil vinaigrette is a testament to simplicity and flavor. Using fresh, finely minced basil from the garden (or your local market) infuses the dressing with an incredibly aromatic and bright herbaceous note that perfectly complements the tanginess of the goat cheese. The Dijon mustard acts as a crucial emulsifier, helping to bind the oil and vinegar together while adding a subtle, sharp undertone that awakens the palate. Champagne vinegar, with its delicate and slightly floral notes, provides a nuanced acidity that is less harsh than other vinegars, enhancing the freshness of the salad greens without overpowering them. If champagne vinegar isn’t readily available, white wine vinegar makes an excellent substitute.
The final touch is, of course, a high-quality olive oil, which adds a silky texture and carries the flavors beautifully. A pinch of salt and a grind of fresh black pepper are all that’s needed to round out this vibrant dressing. Whisking these ingredients together creates a harmonious blend that coats the greens and tomatoes wonderfully, ensuring every bite is bursting with flavor. The beauty of making your own vinaigrette is the control you have over the ingredients, avoiding artificial additives and adjusting the balance of flavors to your personal preference. This homemade dressing truly elevates the Warm Goat Cheese Salad from good to unforgettable.
The Recipe: Salad with Warm Goat Cheese on Toasted Baguette
Salad with Warm Goat Cheese on Toasted Baguette Recipe
Pin Recipe
Ingredients
- 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
Instructions
- To make the dressing, whisk together the basil, mustard, vinegar and olive oil in a small bowl. Season generously with salt and pepper to taste.
- Lightly brush each baguette slice with olive oil. Place one round or slice of goat cheese on each prepared baguette slice. Arrange the baguettes on a baking sheet and place under a preheated broiler. Broil until the cheese is beautifully soft and slightly runny, achieving a delightful golden hue, approximately 2-3 minutes. Keep a close eye on them to prevent burning.
- In a large salad bowl, gently toss together the fresh salad greens with the halved cherry or grape tomatoes. Drizzle a portion of the basil vinaigrette over the salad (you may not need all of the vinaigrette, adjust to your preference) and toss again to ensure all the greens are evenly coated. Serve the vibrant salad immediately, accompanied by 2 pieces of the warm, toasted goat cheese baguette per person. Enjoy the symphony of flavors and textures!