Focaccia bread with goat cheese, fig vinegar, dried tomatoes and basil

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Focaccia bread with goat cheese, fig vinegar, dried tomatoes and basil

Focaccia bread with goat cheese, fig vinegar, dried tomatoes and basil





Ingredients
Number of people
-
6
+

4 slices of focaccia bread with black olives and rosemary, cut into small pieces (20 portions)

Extra virgin olive oil

250 g fresh goat cheese (125 g each)

10 sun-dried tomatoes, quartered

Crushed black pepper

2 cloves of smoked garlic

Fig balsamic vinegar

1 handful of basil for decoration




Preparation 
TOTAL TIME: 30 MIN
Preparation: 20 min
Cooking time: 10 min
Step 1
Grill the small pieces of focaccia and sprinkle them with a light drizzle of oil. Place in an ovenproof, grillable dish. Remove after a few minutes and rub with the cloves of smoked garlic.
Step 2
In a bowl, crumble the goat cheese and season with crushed black pepper.
Step 3
Sprinkle the goat on the focaccia and decorate with a quarter of sun-dried tomato, sprinkle with a small amount of olive oil and bake for 5 minutes.
Step 4
When the goat is cooked (golden), place in a dish to serve and sprinkle with balsamic vinegar figs and decorate with fresh basil leaves.
Step 5
Serve as an appetizer on a nice plate or as one of the dishes on a mezze.
Author's note
Lemon oil or basil oil can also be used to give another original flavour to this aromatic recipe - a small, colourful and flavoured dish - delicious!

I add my grain of salt

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