steps to prepare award winning Two goats’ cheeses with tapenade

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Two goats’ cheeses with tapenade. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Two goats’ cheeses with tapenade is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Two goats’ cheeses with tapenade is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 1 small carrot, peeled
  • 1 small cooked beetroot, peeled
  • 1 teaspoon Dijon mustard
  • 80ml (4 tablespoons) olive oil, plus extra for brushing
  • 20ml (1 tablespoon) red wine vinegar
  • 2 x 100g rounds soft goats’ cheese
  • 1 tablespoon green olive tapenade*
  • 1 tablespoon black olive tapenade*
  • 2 slices baguette, about 1cm thick
  • 1 cup mixed salad leaves, (including edible flowers such as nasturtiums, violets and chive flowers)

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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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