Text Size: Small Medium Large

Baked Goat Cheese and Honey Baguette

Baked Goat Cheese and Honey Baguette

Chef Patrick Shannon

Side Street Café, www.sidestcafe.com, Florence, MA


  • 1 baguette
  • 4-6 oz. goat cheese
  • 4 Tbsp Honey
  • Olive oil
  • Salt and pepper
  • Sliced apple, pear and grapes


Preheat oven to 350 degrees. Slice baguette on bias (about 1 inch thick)
to make 8 slices. Drizzle with olive oil and sprinkle salt and pepper. Place
in oven and bake until lightly brown and crusty, about 15 minutes. Drizzle
honey over slices and cover each with 1 1/2 Tbsp of goat cheese. Return
to the oven for 3-4 minutes to melt the cheese. Serve with sliced apples,
pears and grapes. Serves 4.


Recommended wine/beer for Baked Goat Cheese and Honey Baguette:

Henri Bourgeois Sancerre “Le MD” 2005 [Loire Valley, France]

Goat cheese is a natural match for Loire Valley Sauvignon Blanc, as goat cheese
and Sauvignon Blanc both hail from France’s Loire Valley. Henri
Bourgeois is a winery that makes many wines, but their heart is in Sancerre. When
you look out the windows at this winery, you face the Mont Damnes vineyard,
the best in Sancerre, and Bourgeois makes this cuvee MD from that
site. It is racy and fine, with an amazing amount of richness. It
has the refreshing quality we look for in Sauvignon, along with the advantage
of great ripeness to counter the local honey Chef Shannon has drizzled over
the top of this goat cheese.

View a list of local farms supplying ingredients from this recipe and episode, and search other local farm sources.