Grilled Goat’s Cheese

Preparation info
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By Jeremy Round

Published 1988

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This dish would figure prominently on any checklist of modern restaurant clichés. But carefully dealt with, it still makes an elegant starter, cheese course or light meal by itself. Choose a fresh, soft, mild goat’s milk cheese such as Sainte-Maure, which comes in a log; the hard, pungent types are a different sort of thing altogether and not suitable for grilling. Top-quality salad ingredients and a light hand with the dressings are the other keys to success.

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