Posh cheese on toast
Mix 50g goat’s cheese with a handful
chopped basil and 1 beaten egg. Slice
1 large tomato and arrange over 2 slices
lightly toasted bread. Spread the goat’s
cheese mixture on top of the tomato,
then grill for 3-5 mins until golden.
Goat’s cheese & beetroot salad
Toss 200g bag watercress, spinach &
rocket salad with 3 tbsp of your favourite
dressing. Scatter over 250g pack cooked
baby beetroots, sliced, goat’s cheese and
a few toasted walnuts.
Goat’s cheese & pepper dip
Finely chop 1 small onion, then gently fry
in a pan with a little olive oil. Leave to cool,
then blend in a food processor with 50g
goat’s cheese, 3 tbsp natural yogurt and
2 roasted red peppers from a jar.
Bring a pan of salted water to the boil.
Tip in the pasta, cook for 3-4 mins. Add the
frozen peas and broad beans, then cook for
1 min more to heat through. Drain well,
then toss through the olive oil and lemon
zest. Place on plates, dollop over the ricotta