Name: Marinated goat’s cheese with summer vegetables
Yield: 8
Ingredients: 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

Marinated goat’s cheese with summer vegetables

A Gourmet Traveller recipe for marinated goat’s cheese with summer vegetables by Serge Dansereau of Sydney's Bathers' Pavilion.

Serves 8

“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

This recipe is from the book Bathers’ Pavilion Menus and Recipes (ABC Books) by Serge Dansereau.

Ingredients

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

Main

1.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.

2.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.
Notes

The Gourmet Traveller Team

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Styling by Michaela le Compte