Macerated Raspberry and Chèvre Tartine
Updated: Jul 12
Makes 2 tartines
1 cup fresh raspberries, or other seasonal fruit
1 teaspoon lemon verbena, finely chopped (optional)
2 tablespoons sugar
1/4 cup chèvre or honey goat cheese, room temperature
2 thick slices of crusty bread
Place the raspberries in a bowl with the lemon verbena and sugar. With a whisk or fork, gently mash and stir them together, leaving some raspberries in whole or large pieces.
Leave to macerate and bring out the juices for 5 minutes.
Toast the bread on a grill or in a toaster until golden brown. Place on a plate.
Spread the Goat Cheese on the warm bread and top with the macerated raspberries. Eat immediately.