To recreate this at home, focus on using high-quality ingredients, and you’ll quickly understand why the French adore this salad so much.

What is a French Warm Goat Cheese Salad?

If you are a goat cheese lover like me, you’re in for a treat! Whenever I want a quick, satisfying lunch in the Spring or Summer and have some bread on hand, this is one of my go-to choices.

Warm Goat Cheese Salad (Salade de Chèvre Chaud) is a beloved classic found in French bistros across the country. This elegant salad features a bed of crisp lettuce, juicy tomatoes, salty lardons, and crunchy walnuts—all crowned by the pièce de résistance: warm, melty goat cheese toasts.

Some modern variations of this salad involve breading and frying the goat cheese. But the traditional and most widely served version keeps it simple with the cheese gently warmed atop slices of toasted bread. And this is my favourite version as well!

This salad is what we call in France, a salade composée—a French salad that is not tossed but carefully arranged on each plate for an elegant presentation. Unlike basic side salads, salades composées in France are designed to be satisfying – balancing proteins, carbs and fresh vegetables for a complete meal.

Interested in more Salades Composées recipes? Try my Classic Parisian Salad (Salade Parisienne), my Niçoise Salad and my Frisée Salad with bacon, eggs and croutons (Salade Lyonnaise).

Ingredients you’ll need for a Warm Goat Cheese Salad

With simple ingredients, this is a great recipe to make at home to help bring a taste of France! Here is a run down of the ingredients you will need.

• Goat cheese. Choose a ripened goat cheese log or wheel, with a rind and a creamy center. Read more about the right goat cheese to pick in the chapter below.
• Fresh country bread or baguette. To make the goat cheese toasts, you need 6 slices of fresh crusty white bread. Country bread or baguette are traditionally used in France.
• Lardons or bacon. In France, we use “lardons” for this salad: thick, smoked bacon sliced into matchsticks. They are readily available in packages in all grocery stores. To make your own outside of France, cut bacon strips into ¼” (0.65cm) thick sticks
• Walnuts. A handful of toasted walnuts to add some crunch.
• Tomato. One large ripe tomato cut in wedges.
• Lettuce. Traditionally, we use Lettuce for this salad: Red Oak, Batavia, Romaine or Frisée are all great options here. I don’t recommend using Iceberg lettuce which is too crisp.
• Parsley. The plates are sprinkled with some fresh parsley at the end for color and freshness.
• French vinaigrette. This salad is dressed with a classic French vinaigrette. See this post for a complete run-down of how to make your own French vinaigrette.

Preparing the toasts with ripened goat cheese and fresh country bread.

Choosing the right goat cheese

Goat cheese takes center stage in this salad, so it’s worth investing in a high-quality one. But not just any good goat cheese! Let’s take a moment to see together which variety is best and why it makes all the difference.  

• Which goat cheese is best for a goat cheese salad?

For a classic French Warm Goat Cheese Salad (Salade de Chèvre Chaud), the best goat cheese to use is a ripened goat cheese, with a rind and a creamy center. It tastes more robust than fresh goat cheese and its creamy center melts beautifully while the outer rind keeps it from oozing out everywhere. Key!

Ripened goat cheeses are usually sold as logs that you can slice in large coins, or as “crottins” (small cylindrical shapes) that can be halved lengthwise. Both shapes are great for melting on toasts. I find that 60g of goat cheese (divided in 3 x 20g slices) is a good portion per person.

If you can only find a large wheel of goat cheese to slice in wedges, no problem. Just watch the toasts more carefully as they bake, so the creamy inside doesn’t ooze out too much.

• Where to shop for ripened goat cheese?

To buy the best quality ripened goat cheeses, I recommend going to a specialty cheese shop that offers artisanal and sometimes imported cheeses. This is where you find the best varieties!

Some French goat cheese names to look for:  

• Selles-sur-Cher: A goat cheese from Val de Loire which melts beautifully. Perfect for toasts!
• Crottin de Chavignol: One of most imported French goat cheeses with delicious nutty notes.
• Picodon: A stronger-flavored goat cheese from the South of France.
• Chabichou: A firmer goat cheese produced in Poitou, in western France.
• Pélardon: A small, delicate cheese from the Languedoc region, with a rich, tangy taste.

Also, most goat cheeses imported from France carry an AOP (Appellation d’Origine Protégée) seal, ensuring their authentic origin and exceptional quality. So even if you can’t find one of the 5 names above, try to get one with an AOP seal.

That said, most supermarkets in the US, like Whole Foods and Trader Joe’s, now carry a good selection of ripened goat cheeses, which are a touch more affordable. Look for some good-rated options like Bonne Bouche and Bijou crotins from Vermont Creamery and  Humboltd Fog from Cypress Grove.

• Can I use fresh goat cheese instead?

I know unpasteurized, ripened goat cheeses can be difficult to find outside of France. So as a substitute, yes, you can more easily find a soft, unripened goat cheese – labelled as “fresh” goat cheese. This one doesn’t have a rind nor a creamy inside, and has a more neutral taste.

Although not traditional, fresh logs work fine too here! You can easily spread a slice on the bread and grill it in the oven. The texture won’t get as melty as with ripened goat cheese, but it still tastes delicious.

Some brands I recommend in the US are Laura Chenel and Montchevre.

More Frequently Asked Questions

• Can this salad be prepared ahead of time?

Yes, absolutely, this is a great salad to prepare ahead. You can assemble the salad components onto the plates up to 2 hours before serving. Bake the goat cheese toasts, dress with vinaigrette and season to taste just before serving.

• What to serve this Warm Goat Cheese Salad with?

This salad is a whole balanced dish in itself, so it is meant to be served as a main. For starter, you can serve some French-style Deviled Eggs (Oeufs Mimosa) or a Cream of Cauliflower Soup. And for dessert, why not indulge in a Classic French Chocolate Mousse or a Classic French Strawberry Tart.

Notes & Substitutions

• Before popping the goat cheese toasts into the oven, I like to drizzle them with olive oil. Feel free to get creative—try pine nut oil, hazelnut oil, balsamic vinegar, or even a touch of honey for extra flavor!
• Instead of tomato wedges, you can use 6–8 cherry tomatoes per plate for a slightly sweeter bite.
• Once you’ve tried this warm goat cheese salad, don’t hesitate to switch things up! Blue cheese or brie make fantastic alternatives—just as delicious in their own way. Or why not make three toasts, each with a different cheese?

I hope you’ll enjoy this Warm Goat Cheese Salad (Salade de Chèvre Chaud) as much as I do! And if you have any questions, please leave a comment. 

French Warm Goat Cheese Salad (Salade de Chèvre Chaud)

Print Recipe

Serves: 2 Prep Time: 15 Minutes Cooking Time: 11 Minutes 11 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

5oz (120g) ripened goat cheese, cut in 6 x 20g slices
6 slices country bread or baguette
1 tbsp (15ml) extra virgin olive oil
¼ tsp freshly ground black pepper
3.5oz (100g) lardons or bacon strips, cut into matchsticks
1/3 cup (40g) walnuts, roughly chopped
1 large tomato
1/2 medium sized lettuce (Batavia, Romaine or Frisée)
1 tbsp fresh parsley
¼ cup French vinaigrette, for serving.

Instructions

1. Pre-heat your oven to 350°F (180°C) with a rack in the middle. Line a baking sheet with parchment paper.
2. In a frying pan, fry the lardons (or bacon strips, cut into matchsticks) for 5 minutes, until crisp. Set the lardons aside, without washing the pan. Add the chopped walnuts to the pan and warm them for 2 minutes until they smell toasty. Set aside.
3. Cut the tomato into wedges. Wash and dry the salad, plucking the leaves and hand-tearing them into large pieces.
4. Cut the goat cheese into 6 coins and place each onto its own slice of bread. Season with black pepper and top each toast with a drizzle of olive oil. Place toasts onto prepared baking sheet and bake for 10 minutes, finishing with 1 minute under the broiler.
5. Meanwhile, assemble the salad. Divide the salad pieces onto 2 salad plates. Top with equal parts of tomato wedges, cooked lardons and toasted walnuts. Sprinkle with fresh parsley and about 2 tablespoons of Vinaigrette on each plate.
6. Top with the goat cheese toasts right out of the oven, serve immediately.

The post French Warm Goat Cheese Salad (Salade de Chèvre Chaud) appeared first on Pardon Your French.

What is a Red Kuri Squash?

Red Kuri squash, also known as Hokkaido squash, is a type of winter squash that is popular for its sweet, nutty flavor with hints of chestnut. A Red Kuri squash is shaped like a small pumpkin with a vibrant orange hue. It is often described as being less sweet than butternut squash but sweeter than pumpkin.

In France, the Red Kuri squash is called “Potimarron” and is immensely popular. As soon as September arrives, you can find potimarrons on virtually every France market stall and in every grocery store. We use it similarly to other winter squashes, like butternut or acorn squash: in soups, in gratins, roasted… It is a very versatile squash.

Another thing I love about Red Kuri squash: there’s no need to peel it, as the skin is entirely edible. This makes this squash variety easy to work with and perfect for making gratins.

Ingredients you’ll need for this Red Kuri Squash Blue Cheese Gratin

This gratin recipe is inspired by the bountiful Red Kuri squashes found in French markets during the Fall and Winter months. Combined with earthy blue cheese, walnuts and smooth crème fraiche, it is a simple and comforting vegetarian or side dish. Here is the list of ingredients you’ll need.

1. Red Kuri squash. A medium size red kuri squash (potimarron) is about 1 pound (450g), which is exactly what you need for this recipe. Make sure you rinse the squash well, halve it, core it and slice it into 1cm thick slices. As mentioned previously, you do not need to peel the skin – it is entirely edible and will soften nicely as it cooks.
   Alternatives: if you can’t find a Red Kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.
2. Blue cheese. The salty and earthy taste of blue cheese pairs wonderfully with squash. Choose any blue cheese of your liking, from mild to strong.
3. Extra virgin olive oil and butter. Both olive oil and butter are used to cook the sliced onions and squash.
4. Onion. Lightly sautéed onions add a nice touch of sweetness. 
5. Walnuts and pumpkin seeds. They add earthiness and crunch to this creamy gratin. Note that walnuts can be replaced with pecans if you prefer.
6. Crème fraiche. Find Crème fraiche at the grocery store, next to sour cream and whipping cream. Two of my favorite brands I recommend are Liberte and Maison Riviera.

Overview: How to make this Red Kuri Squash Blue Cheese Gratin

Here are the directions for making this recipe. You can find the list of ingredients and detailed instructions in the recipe card at the bottom of this article.  

1. Prepare the squash. Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inch (1.3 cm) thick slices. As mentionned above, you do not need to peel Red Kuri squash. Add the sliced onion and squash into a pan and cook for about 15 minutes until the squash is just tender – but not mushy.
2. Prepare the blue cheese cream. In a bowl, mix together the blue cheese and crème fraiche.
3. Assemble the dish. Assemble the gratin by alternating layers of onions and squash, blue cheese cream and sprinkles of chopped walnuts and pumpkin seeds. Bake for 30 to 40 minutes until the top is golden.

Frequently asked questions

How to choose a good Red Kuri squash?

A good Red Kuri squash should have a deep orange-red hue, while a kuri squash harvested too soon will be more yellow. The stem should be dry and you shouldn’t be able to stick your nail into the rind.

Can I substitute another squash for the red kuri squash?

If you can’t find a red kuri squash where you live, you can opt for a Kabocha squash, which also doesn’t require peeling. You can also opt for a butternut squash, but you will need to peel it beforehand.

Can I omit or subtitute the blue cheese?

The flavor of this gratin relies on how wonderfully squash and blue cheese pair. So I don’t really recommend omitting or substituting the blue cheese. This would change the flavor and texture of the gratin too much.

Storage tips:

• To refrigerate: After making and enjoying this gratin, let leftovers cool completely, cover with plastic film and store in the fridge for up to 3 days. For reheating, simply pop it in the oven at 350°F (180°C) for about 15 minutes. 
• Don’t freeze it: I don’t recommend freezing this gratin. The squash will likely become soggy when thawing

Audrey’s note:

• This recipe fits perfectly into a 8”x 8” (20.32cm x 20.32cm) baking dish.

I hope you’ll love this Red Kuri Squash Blue Cheese Gratin recipe as much as I do! If you have any questions, please feel free to leave a comment. 

More French gratins to enjoy:

• French Style Macaroni Gratin
• Cauliflower Gratin (Gratin de Choufleur)
• Roasted Brussels Sprout Gruyere Gratin
• Classic French  Gratin Dauphinois
• Bordeaux-style Fish Gratin
• Belgian Endive and Ham Gratin
• Turnip and Carrot Gratin

Red Kuri Squash Blue Cheese Gratin

Print Recipe

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

1lb (450g) Red Kuri squash
2 tbsp (30ml) extra-virgin olive oil
2 tbsp (28g) butter, unsalted
1 large onion, peeled and sliced in 1/2 rounds
1 1/2 cup (200g) blue cheese, crumbled, not packed
1/2 cup (55g) walnuts, roughly chopped
2/3 cup (200g) crème fraiche (35-40%MF)
2 tbsp (15g) pumpkin seeds
1/2 tsp freshly ground black pepper

Instructions

Preheat your oven to 350°F (180°C) with a rack in the middle.

Step 1 - Wash the squash, cut it in half, remove the seeds inside and slice it into 0.5 inches (1,3 cm) thick slices.

Step 2 - In a large frying pan, heat up the extra virgin olive oil and butter over medium heat. When the butter is melted, add the onion and sauté for about 2 minutes. Add the squash slices and cook for about 15 minutes, with lid on and stirring occasionally, until the squash is just tender – not mushy. Be gentle when you stir the squash, especially towards the end, so you don’t break or mush the slices. Add black pepper and turn off heat.

Step 3 - Add the blue cheese, crème fraiche and a crack of pepper in a bowl, and stir.

Step 4 - In a baking dish, spread out half of the squash and onion slices, and cover evenly with half of the blue cheese cream. Sprinkle with half of the chopped walnuts and half of the pumpkin seeds. Repeat the same steps with the other half of the ingredients, finishing with a sprinkle of black pepper.

Step 5 - Bake for 35 to 40 minutes, until the top is golden.

The post Red Kuri Squash Blue Cheese Gratin appeared first on Pardon Your French.

A great, delicious recipe to celebrate this late-Summer, plum purple vegetable.

An appetizer, a salad topping or a side dish.

This is a simple and versatile eggplant recipe, that can be on the table in less than 30 minutes.  The eggplant cooks up meltingly tender and creamy, absorbing all the flavors from the olive oil and thyme. The sprinkles of goat cheese and walnuts add a great amount of tanginess and crunch.

You can serve it warm or at room temperature as an appetizer, to top off a salad, or as a side dish.

Cooking notes :

• Draining the eggplant. It is important to drain the eggplant slices in a strainer with salt prior to cooking them. This step extracts the excess moisture from the eggplant to prevent it from turning mushy when cooked, and also to cut out some of the bitterness.
• You can substitute goat cheese for feta, or even bits of brie.
• You can substitute the chopped walnuts for pine nuts.

Eggplant Toasts with Goat Cheese and Walnuts

Print Recipe

Serves: 14-16 slices Prep Time: 15 Minutes Cooking Time: 12-13 Minutes 12-13 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 4.2/5

( 15 voted )

Ingredients

1 large eggplant, cut in 0.5-inch (1.25cm) thick slices
½ tbsp salt, plus more to taste
¼ cup (60ml) Extra-Virgin Olive Oil, plus extra for drizzling
Fresh ground black pepper, to taste
½ cup (75g) Goat cheese, crumbled
1/3 cup (40g) chopped walnuts
4-5 fresh thyme sprigs, stemmed

Instructions

Step 1 - Place the eggplant slices in a strainer and toss with ½ tbsp salt. Let drain for 1 hour. After 1 hour, rinse off the eggplant slices and pat dry with paper towels.  

Step 2 - Preheat your oven to 400F (200C) with a rack in the middle. Line a baking sheet with parchment paper.

In a large frying pan, heat up the olive oil over medium heat. Cook the eggplant slices until soft and golden, about 3 minutes on each side, working in batches (do not overlap the eggplant slices in the pan).

Step 3 - Arrange the eggplant slices on the baking sheet, in a single layer. Season with salt and pepper, to taste. Sprinkle the goat cheese and chopped walnuts evenly onto the eggplant slices. Top with a sprinkle of fresh thyme. Drizzle some olive oil over everything.

Bake the eggplant slices until golden, about 12-13 minutes.

Serve warm or at room temperature. 

If you try this Eggplant Toasts with Goat Cheese and Walnuts, let me know! Leave a comment or share a photo using #pardonyourfrench on Instagram.

Bon Appétit!

If you like Eggplants, you may also like: 

• Eggplant Caviar Dip 
• Corsican-Style Stuffed Eggplants

The post Eggplant Toasts with Goat Cheese and Walnuts appeared first on Pardon Your French.