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Goat's cheese & prosciutto with feijoa salsa
Goat's cheese & prosciutto with feijoa salsa


  • 2 medium vine tomatoes
  • 1 Tbsp muscovado sugar
  • 1 Tbsp lime juice
  • 3 kaffir lime leaves, finely shredded
  • 2 Tbsp finely chopped red onion
  • 1 hot red chilli, finely chopped
  • 4 large feijoas (¾ cup chopped feijoa)
  • ¼ tsp salt
  • 12 small mint leaves, shredded
  • 100g fresh goat's cheese
  • 4 thin slices prosciutto

Goat's cheese & prosciutto with feijoa salsa

  • Serving size: Serves 4
  • Cooking time: Less than 15 minutes

Halve tomatoes and cut out cores, then dice the flesh. Leave to drain for a minute or two on the chopping board, pour off liquid and mop dry with paper towels.

Put sugar and lime juice in a bowl and stir until dissolved. Add kaffir lime leaves, onion and chilli. Halve feijoas and scoop out the flesh. Chop coarsely and add to the bowl with tomatoes, salt and mint. Taste salsa and adjust, adding more salt, sugar or lime juice as needed.

Slice goat's cheese and arrange on plates with curls of prosciutto. Serve with the feijoa salsa.

From Taste magazine, May 2009.

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