L'atelier des Chefs cooking classes - Goat's Cheese Crostini With An Endive And Walnut Salad With Sweet Mustard Dressing

Goat's cheese crostini with an endive and walnut salad with sweet mustard dressing

A real favourite - oven baked goat's cheese crostini served with an endive, parsley and walnut salad finished with a sweet mustard dressing.

Recipe rating: (10 votes)

Preparation time
Cooking time
Rest time

Ingredients (To serve 6)

  • Goat cheese round(s) 6 whole
  • Endive(s) 3 whole
  • Walnut kernel(s) 50 g
  • Bread slice(s) 6 whole
  • Flat leaf parsley 0.25 bunch
  • Maille wholegrain mustard 30 g
  • White wine vinegar 10 ml
  • Sunflower oil 100 ml
  • Caster sugar 20 g

Chef's tip

"Try drizzling a little honey on to the goat's cheese before baking in the oven."


Preheat the oven to 180'C.

Separate the endive leaves and wash in cold water. Pick the parsley leaves and chop coarsely. Break the walnuts into small pieces.

Make your sweet mustard dressing by combining the mustard with the vinegar and the sugar. Whisk in the sunflower oil and season with salt and pepper. Taste and adjust with additional sugar if necessary.

Cut your bread into thick slices and place on a baking tray. Drizzle with olive oil and transfer to the oven. Cook until crisp and then place the goat's cheese rounds on top. Return to the oven and cook for 5-6 minutes.

Dress the endive with the mustard dressing and add the walnuts and chopped parsley and serve alongside the goat's cheese crostini.

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