Tag Archives: Goat’s cheese

Goats cheese mousse and tomato purée on spice bread

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.




Serves 4

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
Dried oregano
Salt and pepper to taste

Material: 4 small pastry rings.



  1. Make the tomato purée: drop the peeled garlic on running blades at speed 8. Scrape down and add the olive oil.
  2. Sauté 3 min/100C/speed 1.
  3. Add the cherry tomatoes and chop 4 sec/speed 5.
  4. Scrape down the sides of the bowl, add the dried oregano and reduce 7 min/Varoma/speed 1, measuring cup OFF.
  5. Tip out and reserve.
  6. Clean and dry the bowl and place the butterfly whisk inside.
  7. 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.
  8. 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.
  9. Do likewise with the other 3 slices of spice bread and the remaining goats cheese mousse and tomato purée.
  10. Refrigerate 1 hour before removing the ring delicately. Serve with a salad for a nice starter.

Camembert & Apple tartlets / Goat’s cheese and plum tartlets

These are delicious served on a bed of salad leaves, they would make a very smart starter for a dinner party. In season, you can replace the apple slices with fresh figs. Just place 1 or 2 quarters of fresh figs on the camembert and cook in the oven. Yummy!


350g puff pastry

For the Camembert tartlets

150g Camembert cheese
1 apple (Granny Smith or Golden delicious)
1 tbsp dark Muscovado sugar
1 tbsp apple cider vinegar

For the Goat’s cheese tartlets
1 log of fresh goat’s cheese
Plum Chutney
A sprig of thyme

  1. Preheat the oven to 200C.
  2. Roll out the puff pastry and cut out rounds to fit your tartlet tins. Butter and flour the tins and fit the pastry into each one.
  3. Step 3

    Prick the pastry with a fork, line with baking paper and fill the paper with baking beans or rice and blind bake for 15 minutes.

  4. Camembert filling:
    1. Peel and core the apple. Slice it not too thinly (2 or 3 mm thick).
    2. Heat a good knob of butter in a frying pan and add the sugar and vinegar. Mix well until the sugar is dissolved.
    3. Step 4.C

    4. When it starts caramelising, place carefully the apple slices in the pan, trying to fit them all side by side. Cook 3 or 4 minutes each side on a medium heat until they are golden brown.
    5. Take the tartlet shells out of the oven and discard the beans and baking paper. Cut pieces of Camembert and place at the center of each tartlet.
    6. Carefully lift 2 or 3 caramelised apple slices and place on top of the Camembert.
  5. Goat’s cheese filling:
    1. Place a good teaspoon of chutney in each tartlet
    2. Slice the goat’s cheese log (about 1 or 2 cm thick) and place at the center of the pastry. Sprinkle with thyme leaves for decoration (pine nuts would also work well).
  6. Step 6 - tartlets before cooking

    Bake in the oven for a further 10 minutes at 200C and serve hot on a bed of salad leaves with a cider vinegar and olive dressing.