4 slices baguette, cut 1cm thick on the diagonal
olive oil for brushing
200 grams rind-on goat’s cheese, cut into 8 slices (I used Cranky Goat ‘The Lynton’)
3 tablespoons olive oil
1 tablespoon white balsamic vinegar
1 clove garlic, crushed
2 teaspoons whole grain mustard
1 teaspoon honey
sea salt and ground pepper
large handful wild rocket leaves
1 punnet blackberries
1/3 cup hazelnuts, roasted, skins rubbed off, roughly chopped
Preheat the grill to its highest setting.
Brush the bread with a little olive oil and place on a baking tray. Toast one side until lightly golden. Turn over, top with the cheese then grill until lightly golden and molten.
Dressing: Whisk the oil, balsamic, garlic, mustard and honey in a small bowl and season with salt and pepper.
To serve: Divide the rocket between plates and top with the warm cheese toasts. Scatter over the blackberries and hazelnuts then drizzle with some of the dressing. Season with salt and pepper and serve immediately.