Chèvre Chaud – Baked goats’ cheese with honey

1 small baguette
200g goats’ cheese, preferably Sainte Maure
100ml orange flower honey
1 orange, juice and grated peel
1 tsp chopped tarragon
1 tsp chopped parsley
1 tsp chopped basil
1 tsp black pepper, crushed
Frisée lettuce, ripped into small pieces

Slice the baguette and cheese into slices 1cm thick and place the cheese on top of the bread.

Mix the honey with the orange juice and orange peel, tarragon, parsley, basil and pepper.

Place the bread and cheese rounds on a tray and bake them in the oven until slightly golden brown.

Drizzle the honey mixture over them and serve with the frisée.

Originally posted in FrenchEntrée Magazine