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Kitchen Notebook

October 26, 2015

Chèvre and Medlar Toasts

15 Mins

Time 15min

Serves 4, as an appetizer


  • 1/2 Loaf Good Bread, sliced into 8 pieces, about 1/2" thick (we used a Campagne Loaf from Bien Cuit)
  • 3 oz. Chèvre, room temperature and spreadable
  • Arugula for garnishing
  • 1 Medlar, bletted*
  • 1 tbsp. Olive Oil
  • 1 tbsp. Balsamic Vinegar

Line a sheet tray with tin foil and arrange the campagne loaf slices on top. Drizzle with olive oil and bake until toasted on one side, about six minutes. It will harden as it cools. Reserve.

Smear about two teaspoons of chèvre on each piece of toast and top with one tablespoon of medlar. Garnish with arugula. Drizzle with balsamic and serve immediately.

*Medlars are a fruit similar to quince with the taste of apples with cinnamon, but they must first be “bletted” before use. Bletting is a ripening process some fruits have to go through to reach their optimal flavor and texture. To do this, store medlars in a cool dry place until they show the first signs of “decay,” or about ten days. This is when they are at their peak, and will exhibit the sweet and gooey characteristic they're known for. Use them raw as a sticky spread similar to fig or turn into a jelly to be stored for the winter.  

15 Mins Arugula Bread Cheese Chevre Fall Medlar Recipe Snack Veg

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15 Mins Arugula Bread Cheese Chevre Fall Medlar Recipe Snack Veg

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