Date and goat's cheese savoury - modern british

2 servings

Ingredients

Quantity Ingredient
125 grams Fresh goat's cheese
½ Clove garlic; crushed
½ Lemon; zest of
1 small Red chilli; seeded and chopped
12 Mejdool dates
125 millilitres Ruby port
125 millilitres Chicken stock
125 millilitres Balsamic vinegar
1 teaspoon Cracked peppercorns
4 slices Brioche

Directions

Preheat the grill.

Combine the goat's cheese, garlic, lemon zest and chilli. Check seasoning and set aside. Combine the port, stock, vinegar and cracked pepper in a saucepan and bring to the boil. Reduce to a light syrup and keep warm.

Split each date lengthways and fill with a generous amount of the goat's cheese. Bake under the grill for 6-7 minutes or until lightly glazed.

Meanwhile toast the brioche and remove the crusts with a pastry cutter.

Place a brioche toast on each plate. Top with 3 dates and drizzle over the syrup. Serve immediately.

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