If you've ever been to France, you know that this simple delight is a bistro classic. You can't go 10 feet in Paris without finding this on the menu. This recipe can be adjusted to your taste, so experiment and enjoy!
1 goat cheese (chèvre) log
A bit of swiss cheese (gruyère)
1 head of green lettuce (ideally a Boston butter lettuce blend)
1/2 tbsp honey
1 sprig of rosemary
1/2 cup yellow corn
For the dressing:
3 tbsp olive oil
1 tbsp Vinegar
1/2 tbsp Dijon or spicy brown mustard
Herbs of your choosing
Cut the baguette into thin slices. Spread the goat cheese on the slices of bread, or simply cut goat cheese in thin round slices and place onto baguette slices. Sprinkle with swiss cheese and rosemary and drizzle with honey. Place in oven for 5 minutes to brown.
Put salad, tomatoes and corn into 4 plates. Mix together the ingredients for dressing, dress salads and place warmed chèvre baguette on top. Voilà!
Add an essential French Bistro cookbook to your collection: Anthony Bourdain's Les Halles Cookbook: Strategies, Recipes, and Techniques of Classic Bistro Cooking