Baked Goats Cheese
My really quick starter, that is always well received in our house, is Baked Goats Cheese.
I use individual goats cheese, the rind allows the middle to go molten but keep it all together without loosing any of the melted oozing cheesiness.
I put the cheese onto a glass, oven proof plate, preferably without smashing a pyrex jug whilst taking it out of the cupboard… oh that’s just me! Then into a moderate oven, 180°C for about 20 minutes, the cheese should not burst but be soft when you press the sides.
That’s it done, I usually serve it on a bed of peppery rocket or a mix of spinach and sorrel, and usually with toasted nuts or seeds tossed through the leaves. Today, I had no leaves so I served it with diced spring onions, red peppers and tomatoes, and dressed with a syrupy balsamic reduction. A splash of balsamic vinegar in a dry pan reduced until it’s a syrupy consistency, still sweet and not burnt.