Chevre chaud on a bed of tomato and avocado salad

The What:

(4 people)

4 hand fulls of mixed salad

2 avocados

1 pkt of cherry tomatoes

4 pieces of country style bread, preferably sour dough

2 rolls of chevre cheese, ca 130 g each

Dressing:

4 tbsp of olive oil

2 tbsp of balsamic vinegar

1 tbsp honey

salt and pepper

The How: 

1. Put the oven to 200 degrees Celsius.
2. Wash the salad and pat dry. Divide equally on the 4 plates. 
3. Cut the avocados into halves and slice into smaller pieces, add to the salad on the plates. Cut the cherry tomatoes into halves and add them to the salad as well. 
4. Brush the bread with some olive oil. Cut the cheese into slices, ca ½ cm thick and put on top of the toast. Place the toast in an oven safe dish and place in the oven for about 10 minutes or until the cheese has melted. 
5. Top the salad with the hot toast and spoon over the dressing. 

The sweet honey and the strong taste of the chevre mixed with the balsamic vinegar is amazing!

Chevre is one of my favorite cheeses to use in food!