Goats Cheese Platter
4 ripe peaches, halved, stoned and sliced
2 goat’s cheese logs, sliced
4 grilled or marinated red and yellow (bell) peppers, sliced
125g/4oz marinated artichoke hearts in oil, drained
12 balsamic pickled small onions
50g/2oz rocket (arugula)
olive oil to drizzle
ground black pepper
1 On a large serving platter, arrange the peaches, goat’s cheese, red and yellow peppers, artichoke hearts and balsamic onions.
2 Garnish with rocket and drizzle with oil.
3 Serve immediately with crusty bread, foccacia or crackers.