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Goat's Cheese Croquettes with Tomato and Olive Salad
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Goat's Cheese Croquettes with Tomato and Olive Salad
- Preparation time: 25 minutes, plus chilling
- Cooking time: 15 minutes
-
Total time:
40 minutes, plus chilling
Serves: 4
Ingredients
- 200g rindless British goat's cheese, such as Pant-Ys-Gawn
- 2 tsp chopped thyme
- Salt and freshly ground black pepper
- 3 tbsp extra virgin olive oil
- 4 tbsp fine white breadcrumbs
- 3 tbsp plain flour
- 2 large egg yolks, lightly beaten
- Tomato & olive salad
- 3 tbsp extra virgin olive oil
- 1 small clove garlic, crushed
- 1 tbsp red wine vinegar
- 8 large, ripe tomatoes, deseeded and sliced
- 2 tbsp sliced black olives
Method
- Put the goat's cheese and thyme in a bowl. Season and mix together. Divide into eight and shape each portion into a patty. Put in a dish, pour over the olive oil, and chill for several hours.
- Preheat the oven to 200°C, gas mark 6. Spread the breadcrumbs on a baking tray and toast in the oven for about 8 minutes, shaking once, or until they are dry and crisp. Transfer the toasted breadcrumbs to a shallow dish. Leave the oven on.
- Prepare the salad dressing: put the garlic, vinegar and olive oil in a screwtop jar, season, then shake to combine. Set aside.
- Remove the cheese from the fridge. Roll each patty in the flour, then dip in the egg, then roll in the breadcrumbs until well covered. Place on a baking sheet and bake for 10 minutes (they can go in the oven with the veg for the main course).
- Combine the tomatoes and olives. Re-shake the dressing, drizzle over them and toss together. Spoon on to four plates, add two pieces of baked goat's cheese to each and serve.
Drinks recommendation
Goat's cheese and tomato work well with Sauvignon Blanc.
Comments
This recipe was first published in September 2005.
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