Baked Goat's Cheese with Capsicum Dressing

    27 minutes

    This is a lovely twist on goat's cheese tartlets. The dressing adds colour and piazzas to the baked cheese and salad.

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    Serves: 2 

    • 2 slices white bread
    • 1 egg, whisked
    • 60g round goat's cheese
    • 60g roasted red capsicums
    • 1 tablespoon honey
    • 1 tablespoon red wine vinegar
    • 2 tablespoons olive oil
    • 1 zucchini, sliced
    • 30g rocket
    • 10g kalamata olives
    • 60g sesame seeds

    Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

    1. Preheat oven to 180 degrees C.
    2. Roll out the bread with a rolling pin and remove crusts. Trace the cheese onto the bread then cut out 2 circles from one slice. Cut out a couple of rectangles that match the side of the cheese from the other slice.
    3. Coat one side of each of the bread shapes with the beaten egg and stick to the goats cheese to completely encase it.
    4. Place in oven for 12 minutes.
    5. Dressing: blend together the capsicum, honey, vinegar and olive oil.
    6. Brush the zucchinis with oil then grill for 4 minutes each side.
    7. Mix the rocket and olives with a little olive oil and season.
    8. Serve the baked goat's cheese sprinkled with sesame seeds on the rocket and olive salad. Drizzled with the roasted pepper dressing.

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