Tartine au Chèvre et Miel (Goat’s Cheese and Honey Open Sandwich)
Why this recipe works
- Crisp and creamy: Thick-cut sourdough stays crisp under the warm goat’s cheese, giving the tartine its essential contrast.
- Balanced sweet-savoury flavour: Honey softens the tang of the goat’s cheese, while thyme and cracked pepper keep the finish savoury.
- Fast to assemble: A short blast in a hot oven toasts the bread and gently warms the cheese in about 10 minutes.
Get the most out of this recipe
Ingredient notes
- Choose a creamy goat’s cheese: A soft chèvre-style cheese works best here because it warms quickly and spreads into the toast without needing to fully melt.
- Use a honey with character: A floral or lightly aromatic honey pairs especially well with the tangy cheese, but any good runny honey will work.
- Fresh herbs give the cleanest finish: Fresh thyme adds a delicate savoury note; rosemary gives a stronger, more resinous flavour if used as a swap.
Texture tips
- Start with thick sourdough: A sturdy slice holds its structure under the cheese and honey, while thinner bread can soften too quickly.
- Warm the cheese gently: Remove the tartine once the goat’s cheese looks soft and glossy; overheating can make it split or turn grainy.
Timing notes
- Serve straight away: The tartine is at its best while the bread is still crisp and the cheese is warm.
- Best freshly made: Leftovers can be reheated, but the clean contrast between crisp toast and soft cheese is strongest immediately after baking.
Serving ideas
- Serve with a sharp salad: A crisp green salad with a tangy vinaigrette cuts through the richness of the cheese and honey.
- Keep the drink light: Sparkling water, dry cider, or a crisp white wine all suit the tartine’s creamy, sweet-savoury profile.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F). Put the bread on a baking tray and drizzle with the olive oil.
- Toast for 4 to 5 minutes until the edges are crisp and the surface is lightly golden. Spoon the goat cheese on top in generous dollops.
- Return to the oven for 1 to 2 minutes, just until the cheese softens but does not melt completely. Meanwhile, lightly crush the peppercorns and pick the thyme leaves from the sprigs.
- Drizzle over the honey, then scatter with thyme and cracked pepper. Serve straight away while warm.
Recipe notes
Tips
- Use a thick slice of sourdough so it stays crisp under the warm goat cheese.
- Warm the tartine only briefly; goat cheese can split if overheated, so stop as soon as it looks soft and glossy.
Substitutions
- Replace Fresh thyme with Fresh rosemary for a more resinous, savoury finish.
- Replace Honey with Maple syrup for a deeper, caramel-like sweetness.
Storage
- Refrigerate up to 1 days
- Best eaten immediately. If needed, refrigerate leftovers and reheat on a baking tray at 200°C (390°F) for 4 to 6 minutes until hot and the bread re-crisps.
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Recipe overview
- Servings: 1 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: French
-
Allergens:
Gluten Milk Wheat
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