Toasted goat cheese with herb pesto on radish carpaccio - Nest in Normandy Dieppe

Toasted goat cheese with herb pesto on radish carpaccio

Ingredients: Yields 4 servings

From the fresh produce market:
2 handfuls of fresh herbs (thyme, rosemary, basil, etc.)
1 lemon
1 white radish
200 g of small red radishes

From the grocery store:
1 tbsp. blanched almonds

From the cheesemarket:
4 goat cheeses of the type “crottin de Chavignol” (80g each)

From your larder:
1 tsp. honey
3 tbsp. olive oil

  • Wash and dry the herbs. Pluck off the leaves. Set some leaves aside for decoration. Puree the remaining leaves with the almonds, honey, 1 tbsp. lemon juice and 2 tbsp. olive oil. Season with salt and pepper.
  • Wash the radishes and cut them into very thin slices with a mandolin (mind your fingers!) Place them on the serving plates, season with salt and pepper. Let them sweat for 10 minutes, then remove the excess water using a paper towel.
  • Preheat the oven on the grill setting.
  • Place the cheeses on a baking sheet covered with baking paper. Brush with the rest of the oil. Brown for 5 minutes.
  •  Place the cheese on the radish carpaccio and top each cheese with a little pesto. Decorate with the herb leaves you set aside at the start of the recipe.