Grilled goats cheese with salsa
How to make grilled goats cheese with salsa recipe
Serves 4
Preparation time: 10 minutes, Cooking time 3–5 minutes
Ingredients:
8 slices ciabatta or French stick
1 tablespoon finely chopped rosemary
½ teaspoon freshly ground red or black pepper
150 g (5 oz) cylindrical piece of goats’ cheese, about 5 cm (2 inches) across
a little beaten egg white
Salsa
100 g (3½ oz) piquillo peppers from a jar, drained
1 spring onion, finely chopped
1 tablespoon lime juice
2 teaspoons caster sugar
Method:
Toast the ciabatta or French stick slices lightly on both sides and set aside on a serving plate.
Make the salsa by slicing the peppers as thinly as possible, then mix with the spring onion, lime juice and sugar in a bowl.
Brush a foil-lined grill pan lightly with oil. Mix together the rosemary and ground pepper on a plate.
Brush the rind of the cheese in egg white, then roll it in the rosemary and pepper mixture. Cut the cheese horizontally into 8 slices, each 1 cm (½ inch) thick, and place them on the foil.
Cook under a preheated grill until the cheese begins to bubble and turn brown. Top the ciabatta slices with a spoonful of salsa, then slide a slice of cooked cheese on top of each and serve immediately.
For grilled haloumi & olive tapenade, replace the goats’ cheese with 150 g (5 oz) haloumi cheese, cut into 1 cm (½ inch) slices. Omit the rosemary and ground pepper mixture.
Coat the haloumi in beaten egg white and cook as above. Put 75 g (3 oz) pitted black olives, 1 tablespoon drained capers, 1 chopped garlic clove and 2 tablespoons olive oil into a food processor or blender and whizz for a few seconds until the tapenade is a coarse texture. Spoon on to the golden haloumi, top with a handful of shredded basil leaves and serve.
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| Grilled goats cheese with salsa |
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