Chefs' Recipes

Hugh Wennerbom's goat's curd and tomato

A simple, lovely starter that celebrates the best of tomato season.

By Hugh Wennerbom
  • 10 mins preparation
  • Serves 4 - 6
  • Print
"We make our own cheese each week and goat's curd is the simplest," says Hugh Wennerbom. "It makes this a simple, lovely starter."


  • 250 gm sweet cherry tomatoes, halved
  • 2 thyme sprigs, leaves and flowers picked
  • 1 tbsp torn basil leaves, plus extra whole to serve
  • 1 golden shallot, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sherry vinegar
  • 200 gm goat's curd


  • 1
    Combine tomatoes, herbs and shallot in a bowl. Add olive oil and vinegar, season to taste and toss to coat.
  • 2
    Divide goat's curd and tomato mixture among plates, scatter with a few extra basil leaves, season and serve.


Drink Suggestion: A gewürztraminer blend such as 2017 Mada Blanc.
Drink suggestion by Hugh Wennerbom