Goat´s cheese bruschetta with a walnut, honey & cumin crust
Ingredients
320g Soignon Goats’ cheese
4 slices stale country style bread
30g Fresh breadcrumbs (use the same loaf as above)
30g Honey
30g Walnuts
Pinch of ground cumin
Flor do sal & pepper to taste
4 Tomatoes
60ml Joia do Sul olive oil
20ml Hengstenberg white balsamic vinegar spray
1 Bag Vitacress iberica salad mix
Salt & pepper
Method
Blitz the walnuts with the breadcrumbs; add the cumin, half the honey & season.
Place a slice of goat cheese on top of each bread slice.
Top with the walnut crust rolled out by hand.
Bake this in a hot oven 200C 400F Gas Mark 6 until golden around the edges.
Slice the tomato & arrange in rings on each plate. Place a handful of salad in the middle of the tomato.
Season the salad with olive oil and a spray of white balsamic vinegar.
Place the goats’ cheese on top & drizzle with the rest of the honey.
Serve immediately
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