Prep time: 5 minutes
Cooking time: 1 to 2 minutes
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.