This simple, fresh dish is easy to prepare and perfect for a light meal. You could easily get chevre from the shops which would make it even easier, but I quite like making my own cheese lately and it adds a certain amou nt of satisfaction to know that I made it myself.
Rustic tomatoes and home-made goat’s cheese (serves 2)
1 punnet of Medley Mix tomatoes
4 tbs olive oil
1 1/2 tsp balsamic vinegar
small handful of basil
1 clove of garlic salt and pepper
chevre or home-made goat’s cheese (recipe beneath)
1 loaf of crusty bread
Roughly chop tomatoes into different shapes and sizes (this adds interest to the dish). Put the tomatoes in a colander and add salt. Let them sit for 10 minutes to draw out moisture in the tomatoes. While the tomatoes drain, finely cut up the basil and garlic. Bruise basil and garlic in mortar and pestle. Mix olive oil and balsamic vinegar in small bowl and add the basil and garlic. Place tomatoes on a plate how you want and drizzle the dressing onto the tomatoes. Dollop a big blob of goats cheese onto the plate as well. Cut up the loaf of bread and serve.
This style of goats cheese will give you a creamier, less acidic cheese than chevre. This makes it a better cheese for children as it isn’t as strong.
1 L goats milk
1/4 tsp citric acid
Heat milk to room temperature and mix in a sprinkle of salt and the citric acid. Wait 18-24 hours to gather the curd. Transfer to butter muslin and drain for 25 minutes or until no more whey comes out. Roll into a cylinder and add small amounts of salt as you are rolling. Serve.