Baked Goats Cheese with Tomato Vinaigrette

  • Preparation Time20 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyEasy
1 Capricorn or Gevrik goats cheese or any single portion size English goats cheese
6 slices of white bread
4 leaves basil
3 egg yolks
200ml butter, melted

For the Roasted Vegetables

1 aubergine sliced into 1cm thickness
1 courgette sliced into 1cm thickness
1 red pepper peeled and cut into strips
1 clove garlic
Sprig thyme
Rapeseed oil
Handful of rocket leaves
50ml red wine vinegar

For the Tomato Dressing

200g cherry vine tomatoes
50ml rapeseed oil
1 clove garlic
1 tsp sugar
Splash red wine vinegar (Aspalls)

Lightly oil all the vegetables with rapeseed oil, season and place on a hot griddle for 2min on each side. Take out and finish cooking in a frying pan with the garlic and thyme. Add the vinegar and remove.

To make the tomato dressing, pour the oil in a pan, add the tomatoes, garlic, sugar, season and sweat for 10min. Add the vinegar.

Using a round cutter slightly larger than the goats cheese cut 2 circles out of one of the slices of bread.

Roll out the other sliced bread with a rolling pin. Using a knife, cut off the crusts and then cut in half to obtain 2 rectangles. Lay the leaf of basil on the cheese. Egg wash all the pieces of bread and starting with the circles, completely encase the cheese. Dip the whole thing in melted butter. Bake in the oven at 200°C for 15 minutes.

To serve, arrange the vegetables in the box with the rocket, drizzle over the tomato vinaigrette and finally place the goats cheese on the vegetables.

Baked Goat's Cheese with Tomato Vinaigrette

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