Baked Goat’s Cheese Toasts, Blackberries and Hazelnuts
Photography by Josh Griggs.
A classic French salad using a luscious rind-on goat’s cheese, fat juicy blackberries and toasted hazelnuts.
Serves: 2
INGREDIENTS
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’)
Dressing
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
Salad
large handful wild rocket leaves
1 punnet blackberries
1/3 cup hazelnuts, roasted, skins rubbed off, roughly chopped
METHOD
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.
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Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!