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.


  • 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


  • 1.

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

  • 2.

    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.

  • 3.

    Lay the leaf of basil on the cheese. Eggwash all the pieces of bread and starting with the round ones, completely encase the cheese.

  • 4.

    Dip the whole cheese in the clarified butter and then sprinkle some of the sesame seeds on top.

  • 5.

    Bake in the oven at 200°c/ 400°f/ Gas 6 for 10 minutes.

  • 6.

    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.

  • 7.

    Serve the goats cheese on a plate with the vegetables and rocket.

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