RECIPES

 

Ingredients:

• Goats Cheese slice's of 2oz each per person
• (or small individual goat cheese)
• One large French Bageutte or Ciabatta
• Cooked Beetroot whole one per person
• Handfull of good Rocket leaves
• Plum Tomato one per person
• Tomato Paste
• Fresh Basil Leaves or paste

Salad Dressing:

• 1 part wine vinegar
• 2 parts extra virgin olive oil
• 1 tsp of course grain mustard
• a little crushed garlic
• 1/2 tsp of sugar
• salt and pepper to taste
• (mix all together vigorously)

Instructions:

 

Slice baguette or ciabatta to thickness desired and rub with garlic drizzled with olive oil place on oven tray and bake until crisp.

 

Remove from oven and spread with tomato paste, set 3 or 4 basil leaves on top and place goats cheese lay 3 slices of tomato on top of goats cheese season with salt and black pepper and drizzled with olive oil place on tray surrounded with sliced beetroot that have been tossed in salad dressing and bake in oven for 8/10 minutes.

 

Dress rocket leaves with salad dressing place in centre of plate and place goat cheese on top surrounded by the beetroot (the goat cheese should soft but not to runny). Serve with mango chutney if desired.

 

Recommended Wine:

 

Recommendations for this dish would be a nice Red Cabernet Sauvignon

• Terra Andina - Cabernet Sauvignon (Chilean)
• Mc. Pherson - Cabernet Sauvignon (Australian)

(Ripe blackcurrant aromas leap from the glass. Medium bodied with well rounded cassis flavours in a balanced style)

 

Enjoy!!