serves
2
prep
10 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 6 pieces sourdough
- 1 tbsp olive oil
- 200 g goat’s cheese
- salt and pepper
- 1 tsp honey
- 1 handful mâche (corn salad)
- 1 handful rocket
- 1 tsp balsamic vinegar
Instructions
Brush sourdough with some of the olive oil.
Heat a frying pan over medium. Lightly brown sourdough for 2 minutes each side.
Slice goat’s cheese into 5 mm-thick pieces. Place on grilled sourdough. Using a blow-torch on low heat, melt cheese. Season with salt and pepper, then drizzle with honey.
In a mixing bowl, combine herbs and dress with balsamic vinegar olive oil. Top the goat’s cheese toasts with herbs and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
