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Goat's Cheese with Warm Piquillo Pimiento Dressing

Goat's Cheese with Warm Piquillo Pimiento Dressing

Goat's Cheese with Warm Piquillo Pimiento Dressing

Serves 4

Dressing
3 Tbsp extra virgin olive oil (EVO)
¼ cup pitted Salvagno pitted olives
¼ cup diced El Navarrico pimiento slices
zest of 1 lemon
1 Tbsp lemon juice
2 cloves garlic, crushed
¼ tsp La Chinata sweet paprika
¼ tsp Spice Trader crushed chilli
1 tsp dried oregano
2 small bay leaves, halved

To serve
150g Buchette de chevre
Sabato crostini
Prosciutto
Rocket


Put all the dressing ingredients in a small saucepan, season and place over a very low heat for 5 minutes to infuse the flavours. Don’t let the garlic brown or it will taste bitter.

Slice the goat’s cheese into 8 rounds. Put two slices of goat’s cheese in 4 small shallow dishes and spoon over the hot piquillo pepper mixture. Put each dish on a plate and serve warm or at room temperature with crostini, prosciutto or another cured meat and rocket.

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Sabato


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