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Baked goat’s cheese with artichokes
Baked goat’s cheese with artichokes

Ingredients

  • 4 small (60-80g) fresh goat’s cheeses (crottins), or 2 small logs (100g each) soft white goat’s cheese (fromage de chèvre), each log cut into 2 cylinders
  • Walnut oil, or lemon-infused extra virgin olive oil
  • Several sprigs fresh thyme
  • 280g bottle artichokes in oil, drained and sliced
  • Olive oil
  • Salad
  • 1 small cos lettuce, washed, dried and torn into bite-sized pieces
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice
  • ¼ tsp salt
  • 3 Tbsp chopped fresh walnuts (look for NZ walnuts — they’re much fresher)

Baked goat’s cheese with artichokes

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Preheat oven to 200°C. Put goat’s cheese on a baking sheet lined with baking paper. Drizzle with a little walnut oil and scatter with thyme. Bake for 3-5 minutes, just to make them slightly soft but don’t heat for too long or they will run.

Sizzle artichokes in a little olive oil until golden. Have ready the lettuce tossed with oil, lemon juice and salt and put a small mound on each of 4 plates. Carefully transfer goat’s cheese to top of salads. Spoon artichokes around, scatter with walnuts and drizzle with a little walnut oil. Serve immediately.

From Taste magazine, November 2009.

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