Sun-Drenched Chèvre Chaud with Heirloom Tomatoes and Meyer Lemon Vierge
Oh, the classic French chèvre chaud. I fell in love with it years ago at a tiny, cramped bistro near the Marais where the tables practically touched and the wine flowed like water. But darling, when the California sun hits me, heavy baked goat cheese on a bland winter baguette just will not do. That is why I reimagined it. Picture this: crisp, golden medallions of goat cheese pan-seared to perfection, lounging lazily over a bed of juicy, multi-colored heirloom tomatoes and creamy slices of ripe avocado. Instead of heavy dressings, I spoon over a vibrant Meyer lemon and tarragon vierge sauce—bright, herbaceous, and unapologetically sunny. What makes this special to me is how it bridges my Parisian roots with my sun-soaked life here on the coast. The secret? Do not skimp on a good extra virgin olive oil for that vierge, and make sure your cheese is ice-cold before it hits the hot pan, or you will have a melty mess instead of a gorgeous crust. Pair it with a chilled glass of skin-contact natural white, and you are basically vacationing in the Mediterranean. Santé!
Featured Recipe
Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge
A sun-drenched bistro favorite straight from the outdoor patio scene in Paris—reimagined with a bright California shine. Warm, crispy pan-seared goat cheese medallions sit atop juicy peak-season heirloom tomatoes, ripe avocado, and a fragrant Meyer lemon and tarragon vierge sauce.
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Timeline
Ingredients
- 8 oz Goat cheese log (chèvre)(chilled so it slices cleanly)
- 1.5 lbs Heirloom tomatoes(assorted colors, sliced thick)
- 1 Ripe avocado(diced)
- 1 large Shallot(finely minced)
- 1 Meyer lemon(zested and juiced)
- 5 tbsp Extra-virgin olive oil(divided)
- 1/4 cup Fresh basil leaves(chiffonade)
- 1 tbsp Fresh tarragon(finely chopped)
- 1/2 cup Panko breadcrumbs(for crusting)
- 2 tbsp All-purpose flour(for dusting)
- 1 large Egg(lightly beaten)
- 1 tbsp Unsalted butter(for seared finish)
- 1 tsp Flaky sea salt(divided (preferably Maldon))
- 1/4 tsp Freshly cracked black pepper
Instructions
- 1
Mince 1 large shallot and place in a small bowl with the juice and zest of 1 Meyer lemon, 4 tbsp extra-virgin olive oil, 1/4 cup fresh basil leaves, 1 tbsp fresh tarragon, 1/2 tsp flaky sea salt, and 1/4 tsp black pepper. Whisk gently to form your fresh sauce vierge. Slice 1.5 lbs heirloom tomatoes into thick disks and dice 1 ripe avocado. Arrange the tomatoes and avocado across two lunch plates and spoon half of the sauce vierge over them.
10 min
Tip: Never refrigerate your heirloom tomatoes! Room temperature tomatoes release infinitely better flavor and natural juices.
- 2
Slice 8 oz goat cheese log into 4 equal rounds. Set up three small bowls: one with 2 tbsp all-purpose flour, one with 1 large egg (whisked), and one with 1/2 cup panko breadcrumbs. Gently dust each goat cheese medallion in the flour, dip into the egg, and press firmly into the panko breadcrumbs to coat entirely.
5 min
Tip: Using dental floss or a warm knife cut cleanly through goat cheese without squishing it.
- 3
Heat a non-stick skillet over medium-high heat. Add 1 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. Once foaming, add the crusted goat cheese medallions. Pan-sear for 1 to 2 minutes per side until deeply golden and crisp.
4 min
Tip: Keep an eye on the heat; you want a golden crust quickly before the warm center oozes out.
- 4
Gently lift two golden goat cheese medallions onto each bed of 1.5 lbs heirloom tomatoes and 1 ripe avocado. Drizzle with the remaining sauce vierge and finish with a final sprinkle of 1/2 tsp flaky sea salt.
2 min
Tip: Serve immediately while the cheese is warm and crispy against the cool, ripe tomatoes.
Chef's Notes
Salade de Chèvre Chaud is the quintessential Parisian patio lunch, but I love elevating it with peak August heirloom tomatoes from my favorite Santa Barbara farmer and buttery California avocado. Pair this with a chilled, slightly funky natural skin-contact white or a pale Provençal rosé, and you'll swear you hear accordion music in the background.
Marguerite Lavigne
French soul, California sun
I grew up in a small village outside Lyon, where my grandmother taught me that the best meals come from respecting your ingredients. After training at Le Cordon Bleu and spending years in Parisian kitchens, I moved to San Francisco and fell in love with California's farmers markets and wine country. Now I cook the food I wish my grandmother could taste—French technique with California abundance, where a perfect roast chicken might come with Meyer lemon and wild fennel instead of tarragon.