Got Goat Cheese? Broil It.

Discovery why broiling is a dream for cheese on toast.

Goat cheese is much more versatile than you might think. To highlight this tangy treasure, we’ve partnered with Ashley Rodriguez of Not Without Salt to share tips, insights and her favorite recipes using goat cheese.

My heart was set on frites. So you can imagine my disappointment when the waiter tried to explain to me in both French and English that the kitchen was no longer serving frites. Had we not been so tired after a morning spent wandering the streets of Lyon, we may have continued our expedition for frites, but our weary legs begged us to stay. Left only to pick a salad from the menu, I quickly spotted a version of the recipe below. And I share it with you today because if a salad can leave me no longer pining for crispy fries, then I think it’s something quite special.

Broiling is not something I do every day, and yet whenever I use the hot flame tucked on top of the oven, I wonder why it’s not more of a staple, particularly when it comes to cheese on toast. It is the perfect tool to not just melt the cheese and caramelize it until it nearly emerges as some sort of crispy, savory cheese cracker, but also crisp the bread to an even, deep umber.

Broiling doesn’t take long, but you do want to be sure that everything else is ready to serve so that when the cheese is melted and bubbly all you have to do is set it on the plate and dig in. 

If goat cheese doesn’t excite you, then try brie or a triple cream to get similar results for this salad. But really, when it comes to melted cheese on toast, anything goes.

Live.Love.Lux Tip: Broil goat cheese to perfection with your Electrolux gas range.


Broiled Goat Cheese Salad with Caramelized Pears

"Because it doesn’t take long, be sure not to walk away from the oven during this process. Give it your full attention so that you can stand guard and protect yourself from charcoal toast. Prop the oven door open just slightly so you can watch closely and rotate the pan if need be." - Ashley

Servings: 2



4 1/2-inch thick slices of baguette

1 garlic clove, peeled

4 ounces goat cheese (chevre, crottin or other soft easy melting cheese), cut into 4 rounds

1/2 pear, sliced

2 tablespoons sugar

1 tablespoon butter

4 cups greens, washed and dried

1/3 cup toasted walnut pieces

1/4 cup Shallot Vinaigrette 

For the vinaigrette:

1 tablespoon minced shallot

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons red wine vinegar

1⁄4 cup / 60 ml extra-virgin olive oil

1⁄4 teaspoon kosher salt

1⁄8 teaspoon freshly ground black pepper


Set your oven rack just under the broiler. Turn on the broiler.

Place the baguette onto a sheet tray and slide it on the rack. Watch closely as the bread will toast quickly. Just as the bread starts to crisp remove the tray from the oven and rub the crispy, craggily pieces of bread with a garlic clove. Don’t neglect the crust.

Set a piece of goat cheese on each slice of bread then place under the broiler until the cheese is melted and soft, and the bread has become even crispier.

For the pears:

Melt the butter in a skillet set over medium-high heat. Place the sugar in a small shallow bowl and dip each pear slice into the sugar to coat all sides of the flesh. Set the pears in the skillet and cook without disturbing until the sugar turns golden and caramelizes the sides of the pear, about 2 to 3 minutes per side.

Remove the pears from the skillet and set aside until you are ready to assemble the salad.

Assemble the salad:

Toss the greens in a bowl along with the vinaigrette. Evenly coat the leaves and taste for seasoning.

Divide the greens between two bowls then top with the walnuts, caramelized pears and two pieces of the goat cheese toast.

Serve immediately.

For the Shallot Vinaigrette:

Whisk together the shallot, honey, mustard, and vinegar. Continue to whisk while pouring in the oil.

Alternatively, combine all the ingredients in a jar and then shake until combined. Add the salt and pepper. Taste and adjust seasonings to your desire.

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