| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Starter |
1 |
Servings |
INGREDIENTS
| 4 |
|
Individual Goats Cheese |
|
|
crostinis |
| 4 |
|
Brioche Bread |
| 250 |
|
Olive Oil, to cover goats |
|
|
cheese |
| 4 |
|
Cloves Garlic, crushed 4 |
|
|
to 5 |
| 450 |
g |
Rocket Leaves |
| 450 |
g |
Tomatoes, sliced – |
|
|
marinated |
|
|
in above goats |
|
|
cheese – marinade |
|
|
for 1 hour |
| 225 |
g |
Fresh Parmesan, peeled |
| 50 |
|
Balsamic Vinegar |
|
|
Seasoning |
INSTRUCTIONS
Place goats cheese onto brioche and cut with a 3 inch cutter over
cheese. Bake in oven, basted with some of the marinade for 10 minutes.
Remove sliced tomatoes from marinade and arrange in a circle on the
plate. Put some rocket leaves in centre and garnish with curls of
parmesan around. Remove goats cheese from the oven and put in the
centre of tomatoes on top of the rocket leaves. Blend the balsamic
vinegar with the marinade and dress around the cheese. Serve. Note You
may like to coat the goats cheese with flour, egg and breadcrumbs with
added fresh herbs for extra flavour. Use soft green basil, chervil,
coriander etc. Converted by MC_Buster. NOTES : Chef:Steven Saunders
Converted by MM_Buster v2.0l.
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