01 Jul
Two goats’ cheeses with tapenade
Recipe by Valli Little,
Photography by Geoff Lung,
Ingredients (serves 2)
- 1 small carrot, peeled
- 1 small cooked beetroot, peeled
- 1 tsp Dijon mustard
- 80ml (4 tbs) olive oil, plus extra for brushing
- 20ml (1 tbs) red wine vinegar
- 2 x 100g rounds soft goats’ cheese
- 1 tbs green olive tapenade
- 1 tbs black olive tapenade
- 2 slices baguette, about 1cm thick
- 1 cup mixed salad leaves, including edible flowers such as nasturtiums, violets and chive flowers
Method:
- Preheat oven to 180°C. Cut the carrot and beetroot into 1cm-thick slices. Use a small heart-shaped cutter to cut out shapes from the raw carrot and cooked beetroot. Set aside. Place the mustard, olive oil and red wine vinegar in a small bowl. Season, whisk to combine, then set aside.
- Spread one side of one of the goats’ cheeses with green tapenade and one side of the other one with black tapenade. Brush the baguette with a little olive oil; place in oven and toast for 10 minutes until it’s golden. Remove from oven and set aside.
- Place the goats’ cheeses, tapenade-side up on a baking tray and bake for 5 minutes until soft. Top each slice of baguette with a baked goats’ cheese. Toss salad leaves with flowers and vegetables, and drizzle with the dressing.
- Place a bed of salad on a large plate, add the rounds of goats? cheese on the toasted baguette and share while the cheese is still warm.