Clean you palate – Roasted Cherry Tomatoes and Crispy Croutons in Goat’s Cheese Cream
ROASTED CHERRY TOMATOES AND CRISPY CROUTONS IN GOAT’S CHEESE CREAM
10-12 cherry tomatoes
some sprigs of fresh oregano or if you can’s get that, a few pinches of dried
2 large slices of bread
2-3 goat’s cheeses
extra-virgin olive oil
Divide the tomatoes and put them in an oven-proof form. Sprinkle with salt and drizzle some olive oil over before baking in a pre-heated oven (200°C/390°F) for 15-20 minutes or until they are roasted.
Cut off the crust from the bread slices before cutting them into cubes. Heat up olive oil in a pan or skillet and fry the bread cubes until crispy. Leave to drip off excess fat on kitchen paper.
Take the cheese and remove the rinds before cutting the cheese into chunks that you put in a small pan. Heat up slowly and on a low flame, add a few tablespoons of milk and let it all melt down slowly. Add more milk if the cream is too dense.
Compose the plate: spoon some of the cream on the plate and top with tomatoes and croutons.