Goat cheese toasts with baby spinach and coconut Recipe
Goat cheese toasts with baby spinach and coconut
Total time: 15 to 30 minutes

Preparation time: 20 minutes
Cooking time: None

Difficulty: Easy
For 12 pieces

- 6 slices of pain d'épice (French gingerbread)
- 200 g (7 oz.) fresh chevre (goat cheese)
- 3 Tbsp. olive oil
- Chopped chives and cilantro
- 8 green olives, chopped
- 40 g (2 oz.) baby spinach
- 2 Tbsp. coconut milk
- 1 1/2 Tbsp. lime juice
- Salt and pink peppercorns or 5 pepper blend
  1. In a bowl, combine the chives, cilantro, 2 Tbsp. olive oil, olives, goat cheese and pepper with a fork.
  2. In another bowl, combine the coconut milk, remaining olive oil, lime juice and a pinch of ground pepper blend.
  3. Add the baby spinach and combine well.


  1. Toast the pain d'épices slices and halve them.
  2. Spread with the goat cheese mixture.
  3. Place the dressed spinach leaves on wooden picks for a nice effect and place on each toast.

To mark the launch of the Ricard tapas glass, young chef Gontran Cherrier, known for his enthusiasm and search for originality, has designed some exclusive and unusual tapas recipes to accompany the famous Ricard ritual.

Goat cheese toasts with baby spinach and coconut 1
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