Keep toasted bread dry and dairy toppings refrigerated until service. Contains wheat, dairy and almonds; check for walnuts.
Ingredients
8 small sourdough bread slices
100 g goat-cheese log
40 g Jijona nougat cream
40 g thick plain unsweetened yoghurt
a handful of rocket leaves
zest of half an orange or lemon
olive oil and black pepper
optional chopped walnuts
Preparation
1
Toast the eight slices lightly.
2
Mix nougat cream with yoghurt and a few citrus drops.
3
Slice the goat cheese into eight pieces.
4
Place cheese on toast and warm briefly without melting completely.
5
Add about a teaspoon of nougat sauce and some rocket.
6
Finish with pepper, citrus zest and a little olive oil; serve immediately.
Kitchen and catering advice
Keep toasted bread dry and dairy toppings refrigerated until service. Contains wheat, dairy and almonds; check for walnuts.
Ingredients
8 small sourdough bread slices
100 g goat-cheese log
40 g Jijona nougat cream
40 g thick plain unsweetened yoghurt
a handful of rocket leaves
zest of half an orange or lemon
olive oil and black pepper
optional chopped walnuts