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    Pan Fried Goat's Cheese with Roasted Tomatoes

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    Pan Fried Goat's Cheese with Roasted Tomatoes

    Pan fried goat's cheese makes a delicious starter or light meal. This recipe uses Waitrose Chevre Blanc which has a tangy taste. Here the cheese is coated in breadcrumbs and herbs, but sesame seeds or crushed nuts make excellent alternatives. Goat's cheese is also delicious in pasta dishes, omelettes and salads

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes 50 minutes

    Serves: 2


    • 3 slices white bread
    • 300g punnet Waitrose Cherry Vine Tomatoes
    • 6 garlic cloves, skin on
    • 4 tbsp olive oil
    • Salt and freshly ground black pepper
    • 1 tsp dried oregano
    • 2 x 100g Waitrose Chevre Blanc
    • 1 tbsp balsamic vinegar
    • 1/2 x 110g pack of Waitrose Tendersweet Salad
    • 1 small pack of basil


    1. Preheat the oven to 150°C, gas mark 2. Place the slices of bread directly onto the shelf of the oven. Leave until the slices are crisp but not coloured. (The toasting time will vary depending on the type of bread and its freshness). Place in a food processor and whiz until fine. Put to one side.
    2. Increase the oven temperature to 180°C, gas mark 4. Wash the tomatoes and place in a roasting dish with the garlic and 3 tbsp of the olive oil. Season and cook in the oven for 30-35 minutes.
    3. Mix the breadcrumbs and oregano and gently pat the mixture on to the cheese.
    4. When the tomatoes are almost cooked, put the remaining olive oil in a frying pan and cook the coated cheese over a medium heat for 3-4 minutes or until golden brown on both sides.
    5. Remove the tomatoes and garlic from the roasting dish, add the vinegar to the remaining juices, mix well and leave to one side.
    6. To serve, divide the salad between two plates, place the tomatoes and garlic around the plate and top with the goat's cheese. Drizzle with the vinegar mixture and garnish with fresh basil leaves.

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