Spiced Goats Cheese with Balsamic Roasted Tomatoes recipe
For the spiced goats' cheese
110 g (4 oz) goats' cheese round
30 g (1 oz) plain flour
1/4 tsp crushed dried chilli flakes
1 tsp olive oil
For the balsamic roasted tomatoes:
55 g (2 oz) pomodorino tomatoes, halved
1 tbsp balsamic vinegar
30 g (1 oz) plain flour
1/4 tsp crushed dried chilli flakes
1 tsp olive oil
For the balsamic roasted tomatoes:
55 g (2 oz) pomodorino tomatoes, halved
1 tbsp balsamic vinegar
method
1. Pan-fry the tomatoes for 5 minutes over a medium heat or until just beginning to soften.
2. In a small dish, mix together the flour and chilli flakes. Coat the cheese in the seasoned flour.
3. In a small frying pan heat the oil over a high heat. Fry the cheese for 1-2 minutes on each side, until golden.
4. Pour the vinegar over the tomatoes and cook for a further 1-2 minutes.
5. Serve the cheese with the tomatoes scattered round the edge.
2. In a small dish, mix together the flour and chilli flakes. Coat the cheese in the seasoned flour.
3. In a small frying pan heat the oil over a high heat. Fry the cheese for 1-2 minutes on each side, until golden.
4. Pour the vinegar over the tomatoes and cook for a further 1-2 minutes.
5. Serve the cheese with the tomatoes scattered round the edge.
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