Recipes & Serving Suggestions
Goat's Cheese with Warm Piquillo Pimiento Dressing
Claire Aldous
serves 4
Dressing
3 tbsp extra virgin olive oil
¼ cup pitted Salvagno Pitted Olives In Oil
¼ cup diced El Navarrico Pimiento Slices
zest of 1 lemon
1 tbsp lemon juice
2 cloves garlic, crushed
¼ tspLa Chinata Smoked Paprika Sweet
¼ tsp chilli flakes
1 tsp Gangi Dante dried Oregano
2 small bay leaves, halved
To serve
150g Buchette de chevre
Sabato Crostini
Prosciutto
Sabato rocket
Put all the dressing ingredients in a small saucepan, season and place over a very low heat for 5 minutes to infuse the flavours. Don’t let the garlic brown or it will taste bitter.
Slice the goat’s cheese into 8 rounds. Put two slices of goat’s cheese in 4 small shallow dishes and spoon over the hot piquillo pepper mixture. Put each dish on a plate and serve warm or at room temperature with crostini, prosciutto or another cured meat and rocket.
