Olives101.com

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:

1. 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.
2. 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.
3. 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.
4. 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.

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