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Goat cheese toast with honey and almonds

  • Prep time
    5 minutes
  • Cooking time
    1 to 2 minutes
  • 2 portions


2 slices of St-Méthode buckwheat loaf

½ Paillot de Chèvre goat cheese (125 g)

60 ml (1/4 cup) red grapes, quartered

30 ml (2 tbsp) sliced roasted almonds

125 ml (1/2 cup) arugula

30 ml (2 tbsp) honey


Preheat the broiler.

Place the bread slices on a baking sheet and toast in the oven for a few seconds.

Cut the cheese into 6 thin slices and place them on the bread slices.

Put the bread slices back in the oven for a few more seconds to soften the cheese.

Remove from the oven and add the grapes, almonds and arugula.

Drizzle with honey and serve immediately.

for a sugar sack touch, substitute honey with maple syrup