I have had this idea for a while now to match goats cheese with spice bread. I imagined the combination to be an interesting one with flavours that complemented each other. A bit like brioche and foie gras. I liked it a lot, although the tomato purée might have been a little too overpowering. Next time, I’ll try with some fig chutney to balance the flavours better. Still, it was a very elegant starter and very easy to make.
4 slices of spice bread (pain d’épices)
100g fresh goats cheese
200g single cream
1 tbsp extra virgin olive oil
100g cherry tomatoes
2 small garlic cloves
Salt and pepper to taste
Material: 4 small pastry rings.
- Make the tomato purée: drop the peeled garlic on running blades at speed 8. Scrape down and add the olive oil.
- Sauté 3 min/100C/speed 1.
- Add the cherry tomatoes and chop 4 sec/speed 5.
- Scrape down the sides of the bowl, add the dried oregano and reduce 7 min/Varoma/speed 1, measuring cup OFF.
- Tip out and reserve.
- Clean and dry the bowl and place the butterfly whisk inside.
- Add the goats cheese and cream with a pinch of salt and pepper and mix on speed 3 measuring cup OFF until the mixture thickens like whipped cream.
- Using a cookie cutter or pastry ring, cut out a round piece of spice bread. Leave the ring on and spoon in some of the goats cheese mousse and level with a teaspoon. Finish with a little bit of the tomato purée, spreading evenly on top.
- Do likewise with the other 3 slices of spice bread and the remaining goats cheese mousse and tomato purée.
- Refrigerate 1 hour before removing the ring delicately. Serve with a salad for a nice starter.