Baked goats cheese with cherry tomatoes and courgettes

serves 1

Ingredients

50g Crotin de Chavignol or any 50g individual goats cheese
2 slices of white bread
1 leaf basil
1 egg yolk
200ml butter
50g black sesame seeds
2 piquillio peppers
3 cherry tomatoes
¼ courgette
10g almonds toasted
10g sultanas soaked
1 tbsp honey
1 tbsp balsamic vinegar
Handful of rocket

Equipment

rolling pin
baking tray
frying pan

Method

• Using a round cutter slightly larger than the goats cheese cut 2 circles out of one of the slices of bread.
• Roll out the other sliced bread with a rolling pin. Using a knife, cut off the crusts and then cut in half to get 2 rectangles.
• Lay the leaf of basil on the cheese. Egg-wash all the pieces of bread and starting with the rounds, completely encase the cheese.
• Dip the whole cheese in the melted butter and then sprinkle some sesame seeds on top.
• Bake in the oven at 200°C for 10 minutes.
• In a frying pan, add olive oil and fry the courgettes for 1 minute, add the peppers and tomatoes. Cook for 2 minutes then add the sultanas, almonds, honey and vinegar. Finish with the rocket.
• Serve the vegetables with the goats cheese.