Two goats cheeses with tapenade

Cooking Vegetarian Two goats cheeses with tapenade

Detailed step-by-step description of how to cook the dish "Two goats cheeses with tapenade". Try it by all means

Lables: Vegetarian Shellfish free
  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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1 small carrot, peeled
1 small cooked beetroot, peeled
1 tsp Dijon mustard
80ml olive oil, plus extra for brushing
20ml red wine vinegar
2 x 100g rounds soft goats' cheese
1 tbsp green olive tapenade*
1 tbsp black olive tapenade*
2 slices baguette, about 1cm thick
1 cup mixed salad leaves, including edible flowers such as nasturtiums, violets and chive flowers

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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