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Baked Goats Cheese with Roast Peppers, Tomato, Almonds and Sultanas

Recipe by Jun Tanaka

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You'll love the mix of flavours, colours and textures in this goat's cheese dish. The almond, cherry tomato and sultana sauce brings a summery, Mediterranean feel.

Serves 1

Ingredients

50g crottin de chavignol, or any individual goats cheese portion approx 50g
2 slices white bread
1 leaf basil
1 egg yolk
200ml / 7 oz butter
50g / 1¾ oz sesame seeds
½ red pepper
Dash olive oil
3 cherry tomatoes on the vine
¼ courgette, sliced
10g / ¼ oz whole peeled almonds, toasted
10g / ¼ oz sultanas, soaked
1 tbsp honey
2 tbsp balsamic vinegar
Handful rocket

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Method

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 get 2 rectangles.
Lay the leaf of basil on the cheese. Eggwash all the pieces of bread and starting with the round ones, completely encase the cheese.
Dip the whole cheese in the clarified butter and then sprinkle some of the sesame seeds on top.
Bake in the oven at 200°c/ 400°f/ Gas 6 for 10 minutes.
In a frying pan, add a little olive oil and fry the peppers for 2 minutes. Add the courgette, cook for 1 minute, followed by the tomatoes. Cook for a further 2 minutes and then add the pine nuts, sultanas, honey and balsamic vinegar.
Serve the goats cheese on a plate with the vegetables and rocket.