Summer salad with mini bruschetta goat cheese

Cooks in 5 minutes

You will need

  • Non-stick frying pan
  • Large bowl
  • Small cooking tray
  • Wire whisk
  • Pastry brush

Ingredients

Serves 4
  • 3 handful of mix leaves, washed
  • 12 baguette slices 1.5cm thick
  • 12 goat cheese slices
  • 200g ripe cherry tomatoes
  • 2 garlic clove
  • 6 tbsp of extra virgin olive oil

For the dressing

  • 4 tbsp of extra virgin olive oil
  • 2 tbsp of balsamic vinegar
  • 1 tsp of maple syrup

Preparation Method

35 minutes
  1. Preheat the oven to 200˚C/Gas mark 6.
  2. Brush with olive oil baguettes and toast on a non-stick frying pan for 2 minutes on each side. Remove from the heat and spread each slice with the peeled garlic.
  3. Place on the each baguette slice goat cheese. Transfer on a small cooking tray and pop in the oven for 5 minutes or until cheese starts to catching golden colour.
  4. Meanwhile, in a large bowl whisk together all ingredients for dressing. Add mix leaves and toss gently. Divide salad between plates, arrange on the top of each salad 3 mini bruschettas and serve straight away.

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