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PrintGRILLED GOATS' CHEESE WITH PIQUILLO SALSA
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Make the salsa. Slice the peppers as thinly as possible and mix them in a bowl with the spring onion, lime juice and sugar.
- Lightly brush a foil-lined grill rack with oil. Mix the rosemary with the ground pepper.
- Coat the rind of the cheese in egg white and roll it in the rosemary and pepper mixture.
- Cut the cheese across into 10 slices 1 cm (½ inch) thick and place them on the foil.
- Cook under a preheated grill until the Cheese starts to bubble and turn brown.
- Slide on to small plates and top each with a small spoonful of the salsa.
- Drizzle any juices on to the plates and top the salsa with the lime rind.
INGREDIENTS
- Cooking oil, for brushing
- 2 tablespoons finely chopped rosemary
- 1 teaspoon freshly ground red or black pepper
- 200 grams cylindrical piece goats' cheese
- A little beaten egg white
Salsa
- 200 grams piquillo peppers from a jar, drained
- 2 spring onion, finely chopped
- Finely grated rind of 2 lime
- 4 teaspoons caster sugar
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