A simple dish of goat's cheese and tomato on fried bread accompanied by a tangy roasted tomato salad.
In a ribbed griddled pan, fry the slices of bread until it goes slightly crispy. Take them out, slice the tomatoes and add on bread. Then slice the goats cheese and put on top of tomatoes.
Fry off pancetta bits with the chopped shallots, chives and put on top of goat's cheese.
Reduce a pint of double cream in pan and put on top of pancetta. Put the loaded bread under the grill until it's lightly browned. Remove from grill and serve on plate.
For the tomato salad:
Put cherry tomatoes on vine on a roasting tin, sprinkle with salt, pepper, sugar and balsamic vinegar and roast in oven for 2 hours at 70 degrees celcius.
Take these out of oven, put in a bowl (still on the vine), and toss the tomatoes with olive oil, basil and red onions. Serve with crostini.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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