• Save to your scrapbook
  • Save to your scrapbook

    Warm Goat's Cheese Stacks

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Warm Goat's Cheese Stacks

    • Vegetarian
    • Total time: Ready in 30 minutes 30 minutes

    Serves: 2


    • 1 aubergine
    • 1 tbsp olive oil
    • 1 tomato
    • 2 x 50g slices of Chulchoill Irish Goat's Cheese
    • Fresh oregano leaves


    1. Preheat the oven to 200°C, gas mark 6.
    2. Cut 4 thick slices from an aubergine. Brush with 1 tbsp olive oil, then roast on a baking sheet in the preheated oven for 10-12 minutes, turning halfway through, until just tender.
    3. Cut a slicing tomato into 4 thick slices. Alternately layer cooked aubergine and tomato slices, then repeat to form 2 stacks. Place on the baking sheet, return to the oven and cook for about 10 minutes, until the tomatoes have started to soften.
    4. Then top each stack with a thick 50g slice of Chulchoill Irish Goat's Cheese (from the cheese service counter). Season and scatter with fresh oregano leaves, then bake for a further 5 minutes until the cheese has just started to melt. Serve immediately with a few rocket leaves drizzled with Waitrose Cooks' Ingredients Balsamic Glaze (optional) and crusty white bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    5 stars