Really easy to make, this dish is cheesy, herby and very tasty. A great starter for dinner parties, it’ll impress any guest.
- 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
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)
Top tip for making Goat’s cheese with parsley pesto
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