Grilled croutes spread with spicy red pesto and topped with melted goat's cheese are teamed with an unusual tomato salad which marries fresh tomatoes with the intense flavour of the sun-dried variety.
ingredients
serves: 4
6 - 8 small tomatoes
12 sun-dried tomatoes in oil
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and black pepper
1 loaf of French bread
4 - 5 tablespoons red pesto, or 2 tablespoons wholegrain mustard
6 ounce soft fresh goat's cheese
method
1. Preheat the grill to high. Cut the fresh tomatoes into thin slices and arrange them on four plates. Drain and thinly slice the sun-dried tomatoes and scatter them over the fresh ones.
2. Drizzle the oil and vinegar over the tomatoes and season to taste.
3. To make the croutes, cut 12 diagonal slices, each about 1 inch thick, from the French bread. Spread each slice with some red pesto or mustard, put a spoonful of goats cheese on top and season with black pepper.
4. Put the croutes under the hot grill for 1 - 2 minutes, or until the cheese has melted slightly
5. Place three grilled croutes on each plate with the tomato salad and serve.
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more information
The cheese croutes can be assembled ahead of time, kept in the refrigerator and grilled just before serving.
