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Goat's Cheese Stacks with Chilli and Coriander
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To transport, place the crudités in a plastic food bag, seal and chill. Keep all other ingredients in their packaging.
Turn out 2 x 150g tubs Chavroux Fresh Goat's Cheese onto a platter and drizzle with 6 tbsp Blue Dragon Sweet Chilli Dipping Sauce. Sprinkle with ½ x 20g pack fresh coriander, stalks removed. Serve immediately with the selection of prepared crudités and your favourite cheese biscuits, such as oatcakes or Dr Karg's Classic Crispbreads.
Typical values per serving:
This recipe was first published in May 2006.