Goat Cheese with Quince Jam, Arugula and Toasted Sourdough


Balsamic dressing (recipe follows)
1 bunch baby arugula (about 5 ounces)
12 slices sourdough bread, thickly sliced
Extra-virgin olive oil, as needed
10 ounces mature goat cheese
6 tablespoons quince jam
Freshly ground black pepper

Prepare balsamic dressing and set aside. Place arugula in a large bowl and toss lightly with some of the dressing. Drizzle sourdough with olive oil and grill until golden. Place a wedge of goat cheese on each plate with the salad alongside. (Goat cheese comes in plain or rolled in edible ash or herbs— any can work well here.) Add a spoonful of quince jam on the side of each plate and a slice of sourdough, then grind black pepper over the cheese.

Balsamic Dressing
1/4 cup best quality balsamic vinegar
1 clove garlic, crushed
Pinch of sugar
Salt and freshly ground pepper
3/4 cup extra-virgin olive oil

Place vinegar, garlic, sugar and pepper in a bowl and gradually whisk in the olive oil until well-blended.

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