Recipe courtesy of Luke Nguyen
Episode: Paris
20 min
20 min
2 servings


  • 6 slices sourdough bread
  • 1 tablespoon olive oil, plus more for brushing
  • 7 ounces goat cheese
  • Salt and freshly ground black pepper
  • 1 teaspoon honey
  • 1 handful arugula
  • 1 handful mache
  • 1 teaspoon balsamic vinegar


Special equipment: Kitchen blowtorch

Brush the bread with some olive oil. Bring a pan to medium heat, then lightly brown both sides of the sourdough in the pan, 2 minutes on each side.

Slice the goat cheese into 1 3/4-inch-thick pieces. Place the cheese on top of the grilled sourdough pieces. Set a kitchen blowtorch to low heat and melt the cheese. Season with salt and pepper, then drizzle the honey over the melted cheese.

In a mixing bowl, combine the arugula and mache, and dress with the balsamic vinegar and 1 tablespoon of the olive oil. Top the cheese with the dressed herbs and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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