Chèvre Chaud à la Gasconne


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This recipe is a nicely regional version of the classic warm goat’s cheese salad, and provides a splendid opportunity to experiment with the wide variety of goat’s cheeses available on French markets. As it ages, goat’s cheese gains in flavour but loses moisture, so for this recipe use small cheeses that are firm but not too dry. The naughtily named crottins (droppings) are best for this, rolled in ash, black pepper or herbs for extra flavour. Fran likes pitted black olives; I prefer the jewelled, multicoloured varieties that you can buy by the generous scoop on any market south of La Rochelle, gleaming with oil and heady with chillies – but you decide: it’s your kitchen, and your choice.