Two goats' cheeses with tapenade

www.taste.com.au
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Prep Time: 20 minutes

Cook Time: 15 minutes

Total: 35 minutes

Servings: 2

Cost: $20.66 /serving

Two goats' cheeses with tapenade

Ingredients

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Instructions

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Step 1

Preheat oven to 180°C. Cut the carrot and beetroot into 1cm-thick slices. Use a small heart-shaped cutter to cut out shapes from the raw carrot and cooked beetroot. Set aside. Place the mustard, olive oil and red wine vinegar in a small bowl. Season, whisk to combine, then set aside.

Step 2

Spread one side of one of the goats' cheeses with green tapenade and one side of the other one with black tapenade. Brush the baguette with a little olive oil; place in oven and toast for 10 minutes until it's golden. Remove from oven and set aside.

Step 3

Place the goats' cheeses, tapenade-side up on a baking tray and bake for 5 minutes until soft. Top each slice of baguette with a baked goats' cheese. Toss salad leaves with flowers and vegetables, and drizzle with the dressing.

Step 4

Place a bed of salad on a large plate, add the rounds of goats? cheese on the toasted baguette and share while the cheese is still warm.

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