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.

Grilled goats cheese with salsa