Goat-Cheese Gratin with Tarragon Toast Recipe

"Hot bubbly cheese, buttery toast and fresh snipped herbs are a captivating combination for a first course. Serve this in individual dishes for a more elegant presentation. In the summer, it is incredible with chopped fresh tomato. In the winter it takes on a completely different taste and feel topped with your favorite tomato sauce. Compound butters are flavored with herbs or spices. This recipe features tarragon butter, which is a classic French combination that makes this simple recipe spectacular. The flavoring possibilities for compound butters are vast; I once worked the a cowboy chef who made compound butters for steak with freshly chopped cilantro, fresh lime juice, and finely chopped jalapeno. Mix it up! Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All"."

Original is 5 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (1694 g)
Calories 5657.2
Total Fat - 510.8 g
Saturated Fat - 182.6 g
Cholesterol - 1141.2 mg
Sodium - 16912.5 mg
Total Carbohydrate - 33 g
Dietary Fiber - 0.9 g
Sugars - 4.6 g
Protein - 217 g
Calcium - 235.7 mg
Iron - 26.8 mg
Vitamin C - 15.6 mg
Thiamin - 5.5 mg

Step by Step Method

Step 1

Position rack 4" from broiler element and preheat broiler.

Step 2

To make the compound butter, stir the butter, lemon juice, tarragon, garlic and shallot together in a bowl; season with salt & pepper, and mix until thoroughly combined.

Step 3

Arrange the bread slices on a baking sheet. Spread the butter mixture on one side of each slice to coat.

Step 4

(Reserve the remaining butter in a sealable container for another use in the refrigerator for up to 2 days. Use it to saute vegetables or make buttery herbed rice or pasta)