Baked goat’s cheese with honey roasted apricots, almond and spinach salad

  • 2 pers.
  • 20 min
  • 10 min
  • easy


  • 2 Germain goat's cheese
  • 6 apricots
  • 250 gr of washed spinach salad
  • 2 tablespoons of flower honey
  • 2 tablespoons of peeled almonds
  • 2 sprigs of rosemary
  • 1 lime
  • 2 tablespoons of olive oil
  • 2 slices of bread
  • Salt, Pepper


  • 1
    Wash and stone the apricots. Toast the almonds in a pan and set aside.
  • 2
    In the same pan, heat the honey, add the rosemary, the apricots and cook 3 minutes over high heat.
  • 3
    Add almonds and remove from heat.
  • 4
    Put the goat's cheese on the slices of bread previously toasted, and pass them 3 minutes under the grill of the over.
  • 5
    Season the spinach with a spoonfull of olive oil, a pinch of salt and arrange it on the plate.
  • 6
    Place the apricots, almonds and cheese crouton around it. Deglaze the pan with lemon juice (possibly a spoonful of water to remove the juices), add a spoonfull of olive oil and a pinch of salt.
  • 7
    Drizzle the dish with honey sauce and serve.


Choose weel the apricots. Be careful no to overcook them. If your apricots are too much acid, do not hesitate to increase the quantity of honey.

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