Faisselle Cheese with Fresh Chives and Toast

Tartine de Faiselle de Chèvre


Preparation info

  • Difficulty


  • Serves


Appears in

My Paris Market Cookbook

My Paris Market Cookbook

By Emily Dilling

Published 2015

  • About

This recipe comes from the talented musician and cherished vendanges partner Benjamin Nerot, who made this recipe as an apèro before we gathered for family dinners during harvest season in the Loire. Faisselle cheese is a creamy raw cheese with no rind. Named after the faisselle, a type of basket that was used to drain the cheese, this particular cheese is often made with goat’s milk and is popular in chèvre-producing regions in France. While faisselle cheese resembles yogurt, it lends itself more to savory pairings. Mixed with fresh chives and ground black pepper, it makes a simple appetizer to spread on toasted baguette slices.


  • cups (400 grams) faisselle, or creamy, goat’s cheese
  • 3 tablespoons fresh chives, chopped
  • Juice from ½ lemon
  • Freshly ground black pepper
  • 1–2 tablespoons extra virgin olive oil
  • 1 baguette, cut into ½-inch (2 cm) slices and toasted



Place cheese in a medium bowl. Stir in 2 tablespoons of the chives, lemon juice, and freshly ground pepper. Season with a thin stream of olive oil to taste. Cover and store in refrigerator. Remove cheese mixture from refrigerator at least 15 minutes before serving. Before serving, toast baguette slices until crisp and golden. Prepare tartines by spreading cheese mixture on toast. Top with remaining chives and serve immediately.