Goat’s cheese with parsley pesto Recipe

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  • Vegetarian

serves:

4

Cost:

not

Nutrition per portion

RDA
Calories 444 kCal 22%
Fat 43g 61%
  -  Saturates 13gg 65%

Really easy to make, this dish is cheesy, herby and very tasty. A great starter for dinner parties, it’ll impress any guest.

Ingredients

  • 2x 100g round goat's cheese with rind (e.g. Capricorn)
  • Salad and baby tomatoes on the vine, grilled, to serve, optional
  • For the pesto:
  • 8 tbsp extra virgin olive oil
  • 4 level tbsp freshly chopped parsley
  • 50g (1¾ oz) walnuts, chopped
  • Salt and freshly ground black pepper

Method

  • To make the pesto: Place the olive oil, chopped parsley and walnuts, and seasoning into a food processor and whizz until smooth. Alternatively, finely chop all the ingredients and then mix together.

  • Cut the goat’s cheeses in half widthways and place in mini gratin dishes, or on foil with the cut surface facing upwards.

  • Place under a hot grill until the cheese turns golden and just starts to melt. Remove from the grill and place gratin dishes on serving plates or, if using foil, slide a palette knife under the cheese to transfer it to the serving plates.

  • Spoon some of the pesto over the cheese. Serve immediately with salad and grilled tomatoes on the vine, if you like. (Not suitable for freezing)

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Top Tip

Woman's Weekly cookery editor Sue McMahon says if you like runny goat's cheese, choose one that's close to its sell-by date. The more mature it is, the softer it will be