Goat’s Cheese Bruschetta

  • Time: 15 Minutes
  • Serves: 4
  • Level: easy

Mr WDC
This bruschetta is all about the combination dried basilica citron flowers with goat's cheese.

What you need

Goat’s cheese – a young creamy ‘fresh’ cheese – buy from:

La Fromagerie

Mons Cheese

Neal’s Yard Dairy

4 slices of thick sourdough bread

Dried basilica citron flowers (from Casanova and Daughters in 7 Dials, London) or chopped fresh basil

1 garlic clove

Good olive oil

Salad

Olives

 



How Dad Cooked It

For many people, Goat’s cheese evokes the raw and unpleasant smells of a farmyard. We don’t normally smell ‘cows’ when we eat our cheddar, but goat’s milk is somehow imbued with a distinctive ‘goaty’ aroma. The way round this – for those who are bothered – is to buy a very young creamy ‘fresh’ goat’s cheese. In these cheeses the taste of goat is diminished allowing other taste notes rise to the fore. Producers will say their young cheeses can taste of sweet nuts, fresh herbs, citrus and flowers.

The summer is a good time to eat these younger cheeses (as goats are still lactating after kidding in spring). The dried basilica citron flowers also evoke the rural environment, but here our senses take us to the sun-basked country gardens of Sicily, well away from the farmyard. Mild goat and dried basil flowers – a simple combination, but a taste sensation. For maximum enjoyment, eat bruschetta al fresco on a hot sunny day…

Method

Toast four large slices of bread on both sides (the grill is preferred to the toaster). Peel a large garlic clove and cut in half. Swipe the garlic once over each slice and put back under the grill for a moment. Spread young fresh goat’s cheese generously on each slice, sprinkle with the dried basil flowers or chopped fresh basil and drizzle over good olive oil. Serve with a small salad and olives.

Tags:

Post a Comment

Sunday, August 13, 2017

Tuna and Sweetcorn Enchilada

Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does – very good.

Tuna and sweetcorn is a popular and versatile combination. We see it used in pasta sauces, on baked potatoes, in sandwiches and even on top of pizzas. It therefore seems entirely reasonable that it would make a good filling for enchiladas. Indeed it does - very good.
Sunday, August 6, 2017

Rosé Poached Peaches with Pistachio Gelato

These are possibly the poshest tinned peaches you will ever eat. They’re not only delicious, they’re beautiful.

These are possibly the poshest tinned peaches you will ever eat. They're not only delicious, they're beautiful.
Sunday, August 6, 2017

Turkish Eggs

These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey). My version is a Turkish-style poached egg on toast. Absolutely my favourite way to eat eggs at the moment.

These were trending a while back, but they were made famous long ago by Peter Gordon at Kopapa in Covent Garden London (now closed). I had them there and thought them a bit gloopy (sorry Peter/Turkey). My version is a Turkish-style poached egg on toast. Absolutely my favourite way to eat eggs at the moment.
Foodies100 Index of UK Food Blogs
Foodies100


Copyright © 2017. All rights reserved. Recipes and photos created by Mr. WDC.