Seared goats' cheese and tapenade
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Black pitted olives |
| 2 | ounces | Capers |
| 5 | Fresh sage leaves | |
| 2 | Garlic cloves; coarsely chopped | |
| 3 | Floz olive oil | |
| 2 | teaspoons | Balsamic vinegar |
| ½ | Lemon; juice and grated | |
| ; zest | ||
| 6 | smalls | Goat's cheeses |
| Green salad and focaccia to serve | ||
Directions
Tapenade: Blend together all the ingredients except the cheese in a food processor to a smooth but slightly grainy paste.
Divide the cheeses horizontally in half and grill, skin-side down, for 2 minutes until they just begin to melt.
Serve the seared cheese on a bed of green salad leaves with your favourite dressing (walnut is good), a spoonful of tapenade and some focaccia bread.
Break the bread into chunks and sear over a barbecue or under the grill for about 2 minutes on each side before serving.
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