Goat’s Cheese with Toulouse

Warm Lentil Salad with Grilled Goat’s Cheese and Anchovy Toast:



I was ten when I was first introduced to Henri de Toulouse-Lautrec. I was supposed to be doing a speech on Van Gogh, but was distracted by a picture in a book that shared its pages with the infamous one-eared painter. The picture was of a painting by Toulouse-Lautrec titled: The Dance at the Moulin Rouge. I’m not sure what fascinated me so much about the painting, but I remember looking at the girl dancing in the middle of the painting and thinking how much fun it would be to go to a dance like that. I had know idea about the actual nature of the the Moulin Rouge, and so my ignorance left me with the aspiration to one day visit this Moulin Rouge and dance the night away and the desire to name my dog, Toulouse.

Alas, I have not yet visited the Moulin Rouge — whatever is left of it, but I have been to Paris to see the great works of Toulouse Lautrec in the oil and canvas. Unfortunately, The Dance at the Moulin Rouge is currently in the Philadelphia Museum of Art so I have yet to see my painting.

The goat’s cheese or Fromages de Chèvre, that I used, is from a man named Gerald Tanesse who makes and sells a range of goat’s milk cheese. When I was chatting to Gerald it came about that he is from the same French town, Albi that Toulouse-Lautrec is from.

He informed me of how lovely the cheese is when grilled and served with a lentil salad, thus, my dish of “ Warm Lentil Salad with grilled goat’s cheese and Anchovy Toast” came about. The salad is to be enjoyed with a glass of French wine, French music playing in the background and a book or two of Loulouse-Lautrec in close proximity, oh and with a dog named Toulouse curled-up next to your feet (of course).

Warm Lentil Salad with Grilled Goat’s Cheese and Anchovy Toast:



Serves four:

1 cup of lentils

2 cups of water

½ onion, finely chopped

1 teaspoon of cumin seeds

1 clove of garlic, thinly sliced

4 tablespoons of olive oil

2 tablespoons of red-wine vinegar or balsamic vinegar

½ red onion, finely chopped

salt and pepper to taste

bouquet garni of thyme (about four stalks)

For the toasts:

4-6 anchovy fillets (depending on how much you like anchovies)

1 egg yolk

5 tablespoons of canola oil

4 slices of either french baguette or ciabatta

4 thick slices of goat’s cheese

1 tablespoon of fresh thyme leaves

1 tablespoon of coarsely ground black pepper

Place the lentils, water, cumin, garlic, onion and a tablespoon of olive oil in a saucepan. Simmer for 35-40 minutes or until the lentils are just tender. Drain. Add the remaining olive oil, vinegar and red onion and mix well. Add salt and pepper to taste. Keep warm.

For the cheese and anchovy toasts, work the egg yolk and anchovy fillets to a paste in apestle and mortar. Gradually whisk in the canola oil to make a type of mayonnaise. Lightly toast your bread and spread with the anchovy mayonnaise, then top each one with a slice of goat’s cheese. Sprinkle over the thyme and black pepper and place under a hot grill till the cheese browns. Place the lentils on your serving plate and top with the anchovy and goat’s cheese toast, serve straight away.


  • Maryon says:

    I have just stumbled upon your our blog which is simply beautiful – the photos are stunning and I love the way you have used texture, pattern and colour. I cant wait to try some of the recipes. You have a new fan!

    • Kristy says:

      Thanks Maryon, what a lovely comment, it’s so nice to hear that someone likes my blog and photos — so glad to have you as a fan. I look forward to hearing from you once you’ve tried one my recipes.

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