Gourmet Fast app

Get our Gourmet Fast app and you can download 140 recipes for your iPhone.

Subscribe to Gourmet

Subscribe to the print version this month and you could win 1 of 5 African-style safaris.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Marinated goat’s cheese with summer vegetables


You'll need

  Toast 1 sourdough loaf, thickly sliced About 400gm marinated goat’s cheese   Vegetable salad 8 cherry tomatoes, roasted 8 baby carrots, peeled and cooked 8 baby peas, blanched and partly husked 8 baby zucchini, blanched 8 baby field mushrooms, roasted 8 baby fennel, washed, trimmed and confit (see note) 100 ml extra-virgin olive oil 1 lemon, zested and juiced ¼ garlic clove, peeled and finely grated 3 sprigs thyme, leaves picked

Method

  • 01
  • For salad, marinate all of the vegetables with olive oil, lemon zest and juice, garlic, half of the thyme, and season with sea salt and freshly ground black pepper. Allow to sit at room temperature for 10 minutes.
  • 02
  • Toast sourdough and place in the centre of a plate. Top with goat’s cheese and vegetables. Drizzle a little of the marinade over and around the toast, season with milled black pepper, sea salt and garnish with the rest of the thyme leaves. Serve at room temperature.

Note To confit baby fennel, in a small pot cover fennel with olive oil and cook on a very low heat until tender. Cool in the oil, then drain.


"Goat's cheese is unlike any other cheese due to its low fat content. It's ideal for a picnic as it retains its texture even if not chilled. Grill some sourdough, spread with goat's cheese, serve a few roasted vegetables and it becomes a great tartine." - Serge Dansereau


At A Glance

  • Serves 8 people
Win
a VIP experience!

Win a VIP experience at Sydney Italian Wine and Food Festival for you and four friends on 30 August.

Read More
Win
a RADO timepiece!

Win a RADO HyperChrome Timepiece and choose the style you like valued at $2,325 (small) or $2,875 (large).

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 8 people

Featured in

Dec 2006

You might also like...

Alistair’s secret barbecue sauce

recipes

Poached eggs with creamed corn and green chilli relish

Egg, spinach, rocket and feta breakfast tart

recipes

Grilled peaches with sherry and apricot-delight ice-cream

Lemon and raspberry iced tea

recipes

Ginger beer with lime

Pineapple-jerked pork neck with crushed pineapple relish and black bean and rice salad

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×