Type: Salad
Prep Time: 25 min.
Cook Time: 10 min.
Ready in: 35 min.
Servings: 4


    1. Preheat oven to 200°C.
    2. Grate the Beemster Medium.
    3. Dry-fry the pine nuts in a hot frying pan until golden brown. Stir the garlic into the olive oil. Spread or sprinkle half of the garlic oil on the slices of baguette.
    4. Cover the slices of baguette with the Beemster Medium and place them on a baking sheet. Place the baking sheet in the middle of the preheated oven, until the bread is crisp and the cheese has melted.
    5. Divide the lettuce among 4 plates. Top with the olives, tomatoes and eggs.
    6. Cut the cheese baguette slices into small squares and place them on top of the salad.
    7. Make a dressing from the remaining oil, lemon juice, pepper and salt, stir well and pour over the salad.


    • 150 g Beemster Farmer’s Choice
    • 2 tbsp pine nuts
    • 2 garlic cloves, minced
    • 100 ml olive oil
    • 1 baguette, sliced diagonally
    • 1 head iceberg or Romaine lettuce, cut into strips
    • 100 g pitless olives, halved
    • 8 sundried tomatoes in oil, julienne cut
    • 4 hard-boiled eggs, quartered
    • 2 tbsp lemon juice
    • Freshly ground (black) pepper and (sea) salt

    Cheeses Mentioned

    Farmers' Choice

    The most consumed cheese in the Netherlands! It’s a perfect introduction to Gouda-style cheeses for the newbie.

    Pairs with:

    Red or white wine. Mild meats, like turkey, to stronger sandwich pairings, like soppressata.