Goats Cheese & Boudin Noir

[iank9]

Made this tonight and served with a Chilean (Second Reserve) Pinot Noir. It tastes just wonderful !

Cook the boudin noir slices on a baking sheet under a medium grill. When nearly cooked through, place the slices of goat's cheese, preferably St Maure de Touraine- because it's our favourite!, on top of the boudin noir slices and return to grill under a low heat.

Make a salad dressing of balsamic vinegar and honey.

When the goat's cheese has softened and gone very light brown, remove from grill and transfer to a serving plate. Garnish with salad leaves and a few chopped cherry tomatoes and then drizzle the plate with the balsamic dressing.

Serve and enjoy !

Guests have left very happy! (and there is one or two bottles left for the week)

[cigalechanta]

Chevre is one of my favorite cheeess, toasted and put on my salads, stuffed into my figs, in my baked tomatoes, and on ffrench bread.

[Anne]

Ian, this receipe is just the kind that I would love .
However, I suspect that it may not work with the boudin that we get here : the inside of the sausage is not "solid", it is a kind of soft paste . So cutting a decent-looking slice may be difficult, and then it gets "runny" when cooking ... Your boudin is kind of "solid", isn't it ?