12 large garlic cloves, unpeeled
20 large black olives
150 gram log of goat’s cheese
2 tablespoons honey
freshly ground pepper
small salad leaves
crostini or slices of walnut bread, brushed with olive oil and baked until golden.
Preheat the oven to 200˚C.
Wrap the garlic cloves in aluminium foil. Place on a roasting tray and put the olives alongside. Roast for 15 minutes, stirring the olives twice. Remove the olives and set aside. They will shrivel on cooling. Continue to cook the garlic until soft. Cool.
Place 4 small squares of baking paper on a baking tray and turn up the edges to stop the honey running off. Cut the cheese into four and place on the paper. Drizzle with a little olive oil then some honey and freshly ground pepper. Bake for 4-5 minutes until the cheese is hot but not collapsing. Spoon some of the honey back over the top of the cheese.
To serve: Place the cheese, still on the paper, on serving plates with the olives, whole garlic cloves, crostini and a small stack of salad leaves. Serve immediately.
Menu: Serve with Braised Pork Shoulder with Fennel and Chorizo as main, and Orange and Semolina Syrup Cake with Fresh Orange and Date Salad to finish.