Herbed goat cheese and spicy, salty chorizo on bread needs little introduction, but you may be wondering about the honey. While it may seem odd, the sweetness of the honey brings this toast together in a very fortunate way: sweet, spicy, savory, and addictive.
Serves 6 to 8
1 (10-ounce) fresh goat cheese log
1 1/4 cups finely chopped fresh mixed herbs (such as chives, tarragon, parsley, and chervil)
Zest and juice from 1 lemon
1/2 cup heavy whipping cream
3 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground black pepper
1 pound fresh chorizo
1 baguette, cut into 1/4-inch slices
Honey for drizzling (I like chestnut honey)
In a medium bowl, stir together the cheese, herbs, and lemon zest and juice until combined. Add the cream, olive oil, and a pinch each of salt and pepper. Cover and chill in your refrigerator for at least 1 hour to allow the herbs to infuse the cheese.
Meanwhile, in a medium pan on medium heat, add the chorizo and stir with a wooden spoon to break up the meat until it’s cooked through, about 10 minutes. Set aside to cool to room temperature.
Preheat your oven or toaster oven to broil.
When you’re ready to serve, very lightly brush the baguette slices with olive oil and toast them on a baking sheet in your oven or toaster oven until golden brown, about 1 minute per side. Spread the herbed goat cheese generously over each slice of toasted bread. Use a large spoon to scoop and pile on the chorizo. Finish with a drizzle of honey.
Serve immediately, with plenty of napkins on the side.
Reprinted with permission from At Home in the Kitchen by David Kinch, copyright (c) 2021. Published by Ten Speed Press, a division of Penguin Random House, LLC.
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