Meals and Courses

Grilled Goats' Cheese with Salsa

prep Preparation time: 10 mins cook 3–5 mins
  • 8 slices ciabatta or French stick
  • 1 tablespoon finely chopped rosemary
  • ½ teaspoon freshly ground red or black pepper
  • 150 g (5 oz) cylindrical piece of goats' cheese, about 5 cm (2 inches) across
  • a little beaten egg white
  • 100 g (3½ oz) piquillo peppers from a jar, drained
  • 1 spring onion, finely chopped
  • 1 tablespoon lime juice
  • 2 teaspoons caster sugar

Toast the ciabatta or French stick slices lightly on both sides and set aside on a serving plate.

Make the salsa by slicing the peppers as thinly as possible, then mix with the spring onion, lime juice and sugar in a bowl.

Brush a foil-lined grill pan lightly with oil. Mix together the rosemary and ground pepper on a plate.

Brush the rind of the cheese in egg white, then roll it in the rosemary and pepper mixture. Cut the cheese horizontally into 8 slices, each 1 cm (½ inch) thick, and place them on the foil.

Cook under a preheated grill until the cheese begins to bubble and turn brown. Top the ciabatta slices with a spoonful of salsa, then slide a slice of cooked cheese on top of each and serve immediately.

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