Warm goats cheese and tapenade crouton with walnut and herb salad

Tangy goats' cheese and tapenade toasts make a tasty treat in this French style salad from Michel Lemoine
By Michel Lemoine
Warm goats cheese and tapenade crouton with walnut and herb salad
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 ripe crotin goats' cheese
  • 4 slices of white bread, thickly sliced
  • 1 clove garlic
  • 4 tsp tapenade, (shop bought)
  • extra chopped chives, to garnish

For the salad:

  • 4 servings of mixed leaves
  • 1 tsp chives, roughly chopped
  • ½ tsp tarragon, coarsely chopped
  • 1 tsp chervil, roughly chopped
  • 3 tbsp crushed walnuts

For the dressing:

  • 1 small clove garlic, finely chopped
  • ½ tsp Dijon mustard
  • 50 ml white wine vinegar
  • black pepper
  • 200 ml walnut oil


1. Toast the bread and cut each slice into a shape slightly bigger than the cheese.

2. Scrape the garlic clove over each slice of warm toast, and then spread with a thin layer of tapenade.

3. Cut each goats' cheese in half, place on top of the tapenade and grill until golden.

4. Mixed the salad leaves, herbs and walnuts together.

5. Make the dressing by placing the garlic, mustard, white wine vinegar, salt and pepper into a blender. Pour in the oil and blitz until smooth.

6. Toss the salad in the dressing and serve with a goats' cheese crouton and a sprinkling of chives.

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