Chevre chaud

I have a confession to make. It is quite shocking – so prepare yourself.

France has turned me into a foodie!

I know – you never would have guessed. (You can just feel the sarcasm oozing out of me now, right?) Well, for those of you who are not surprised, feast your eyes on this scrumptious looking plate. It contains a walnut-sprinkled spring mix salad. Over in the corner you spy a dribble of homemade balsamic vinegar reduction. Please feel free to roll your eyes at such pretentious food, and you would be right – except for the saving grace that is chevre chaud.

Imagine if you will warm, creamy rounds of frightfully expensive French goat cheese from the heart of Poitou drizzled with honey and placed lovingly on hand-sliced rounds of French bread. Perfection has been achieved! Jess and I experienced this amazing appetizer for the first time at Les Bons Enfants, which (gasp!) I don't have a picture of. This place is a tiny hole in the wall with only 7 cramped tables and food so good that you have to make reservations just for lunch. In any case, we were so blown away by this simple yet melt-in-your-mouth appetizer that we set out to recreate it – with delicious results.