MARY’S KITCHEN – GOAT’S CHEESE, TOMATO & CHORIZO

GOAT’S CHEESE, TOMATO & CHORIZO

This is my go to appetiser when I really want to impress my dinner guests and with very little fuss, conjure this delightful blend of ingredients up.

This combinations work perfectly and with the addition of some extra virgin olive oil (always buy the best you can afford), some fresh tarragon or dried, a squeeze of lemon and voila, you have a fabulous starter to compliment any dinner party or simply on its own,  a light lunch or supper snack.

You will need a lovely crusty French baguette for dipping at the end.  The combination of flavours enlightens the taste buds and it will cross your mind to almost lick the plate, but I recommend using the baguette to mop up the remaining juices. (or a gluten free version)

If you have some small oval ear serving dishes, these lend themselves well to this dish.

Assembling will only take moments and the result will be award winning.

Treat your food like a fashion accessory and layer it up.  Great colourful results.

GOAT’S CHEESE, TOMATO & CHORIZO

3 – 3/4″ slices of goats cheese per serving (roughly 100 grams – 4 ounces)

1 Large Vine Ripened Tomato

6 slices of chorizo

A drizzle of Olive Oil

A sprinkle of fresh or dried tarragon

A sprinkle of chilli flakes

Squeeze 1/4 whole lemon juice

2 sun dried tomatoes plus 4 cherry tomatoes

Method – slice vine ripened tomato, assemble evenly in the bottom of  your dish – place the 3 goats cheese slices – chorizo – drizzle with olive oil and squeeze 1/4 of a lemon.  Sprinkle with tarragon, chilli flakes & black pepper.

Top with sun dried tomatoes and cherry tomatoes.

French Baguette for mopping juices.  Awesome result!

serving size 1   bake at 350F for 20 minutes.

Serve as a starter, light lunch or supper snack.

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Mary Joan Calder