Date and goat's cheese savoury - modern british
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 125 | grams | Fresh goat's cheese |
| ½ | Clove garlic; crushed | |
| ½ | Lemon; zest of | |
| 1 | small | Red chilli; seeded and chopped |
| 12 | Mejdool dates | |
| 125 | millilitres | Ruby port |
| 125 | millilitres | Chicken stock |
| 125 | millilitres | Balsamic vinegar |
| 1 | teaspoon | Cracked peppercorns |
| 4 | slices | Brioche |
Directions
Preheat the grill.
Combine the goat's cheese, garlic, lemon zest and chilli. Check seasoning and set aside. Combine the port, stock, vinegar and cracked pepper in a saucepan and bring to the boil. Reduce to a light syrup and keep warm.
Split each date lengthways and fill with a generous amount of the goat's cheese. Bake under the grill for 6-7 minutes or until lightly glazed.
Meanwhile toast the brioche and remove the crusts with a pastry cutter.
Place a brioche toast on each plate. Top with 3 dates and drizzle over the syrup. Serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.