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Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge

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.

Marguerite Lavigne
Marguerite Lavigne
Prep: 15 minutes
Cook: 4 minutes
2
easy
lunchsalad
bistroheirloom tomatoeschevre chaudcalifornia french+1

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Timeline

16 minutes
0m5m10m15m
Prep Vierge & Tomatoes
10m
Bread Goat Cheese
5m
Pan-Sear Chèvre
4m
Plate and Serve
2m

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. 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. 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. 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. 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.

Frequently Asked Questions

How long does Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge take to make?

Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge takes about 19 minutes total. That includes 15 minutes of prep and 4 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge?

The main ingredients are: Goat cheese log (chèvre), Heirloom tomatoes, Ripe avocado, Shallot, Meyer lemon, Extra-virgin olive oil, Fresh basil leaves, Fresh tarragon, Panko breadcrumbs, All-purpose flour, Egg, Unsalted butter, Flaky sea salt, Freshly cracked black pepper.

What type of meal is Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge?

Pan-Seared Chèvre Chaud with Heirloom Tomatoes & Meyer Lemon Vierge is categorized as: lunch, salad.