Bautier Journal Jan. 2020

This is a simple and easy lunch recipe that I like to prepare for myself. It requires just a few ingredients: goat cheese, apples and bread. I recommend pairing it with a simple green salad which adds sharpness to balance the dish.

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Ingredients
Serves 2

1/3 of baguette per person, cut in half
lengthways
180g goat cheese
1 large apple
2 tbsp honey
Fresh or dry thyme

For the salad:
100g lamb’s lettuce
1 tsp pine nuts
Balsamic vinegar
Extra virgin olive oil
Salt and freshly ground pepper

Toast the bread lightly in a toaster and drizzle with some olive oil. Cut the cheese into slices, spread over each half of bread and sprinkle with thyme. Place under a grill for about 2 minutes, just melting the cheese slightly.

Core the apple, cut in quarters then into slices of about 3mm thick. Heat up the honey in a non-stick pan and lay the apples in without overlapping them. When they are just getting brown, turn them over and cook until golden brown. Arrange the apples side by side over the cheese. Make sure to do this right away so they don’t stick to the pan, sprinkle over some salt and pepper.

Place the lamb’s lettuce in a mixing bowl, drizzle over some olive and balsamic vinegar, add the pine nuts and season with salt and pepper. Give it all a good stir and serve on two plates next to the sandwich and enjoy.

 

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This recipe is from Marina Bautier's cookbook Vendredi.