Monday, 21 December 2020 / Topics:
Ingredients: (Serves 4 as a canape)
1. An hour prior to serving, wrap goat’s cheese in clingfilm and place in the freezer.
2. Combine tomatoes, peach, vinegar, one tablespoon oil and a pinch of salt in a large bowl. Set aside for flavours to develop.
3. Heat a griddle pan over high heat. Brush sourdough with remaining one tablespoon oil. Toast sourdough for 1-2 minutes each side or until lightly charred. Rub with garlic clove.
4. Arrange sourdough on a serving platter. Top with tomato, peach and fresh basil. Finely grate over goat’s cheese and serve immediately.