Name: Baked goat’s cheese on toast
Yield: 4
Ingredients: 1 tbsp coarsely chopped flat-leaf parsley; 35 gm (½ cup) panko crumbs or other breadcrumbs; 400 gm chèvre log (see note), cut into 4 pieces; 1 egg, beaten; Toasted sourdough and spicy tomato relish, to serve; Frisée and watercress dressed with lemon juice and extra-virgin olive oil, to serve

This classic recipe shows that when you have simple, great ingredients, you don’t have to do much to them. Take a creamy, top-quality chèvre, such as one from Meredith Dairy, bake till it’s golden then pair it with spicy tomato relish and bitter leaves, or a fresh tomato salad, for a great balance of flavours.

Ingredients

1 tbsp coarsely chopped flat-leaf parsley

35 gm (½ cup) panko crumbs or other breadcrumbs

400 gm chèvre log (see note), cut into 4 pieces

1 egg, beaten

Toasted sourdough and spicy tomato relish, to serve

Frisée and watercress dressed with lemon juice and extra-virgin olive oil, to serve

Method

1.Preheat oven to 220ºC. Combine parsley and panko crumbs in a bowl. Dip chèvre in egg, then in crumb mixture, shaking off excess. Bake on an oven tray lined with baking paper until golden brown (10-15 minutes).

2.Serve chèvre on toasted sourdough with spicy tomato relish and a frisée and watercress salad.