- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 20 minutes plus overnight marinating
- Effort: medium
- 200 ml olive oil
- 1 clove garlic, peeled
- 2 sprig thyme
- 2 sprigs rosemary
- 2 sprig of sage
- 4 goats' cheese, firm, such as Tarentais
- 45 g butter, softened
- 100 ml double cream
- 0.5 baguettes
- 2 handfuls lamb's lettuce, picked apart
- 1 apples
- 2 tbsp sherry, vinaigrette
- 1 pinches freshly ground black pepper
- 2 tbsp armagnac
1. Whisk together the olive oil, garlic, thyme, rosemary and sage in a flat container. Add the sliced goats' cheese, cover, and refrigerate overnight.
2. Remove the cheese from the oil and dry on paper towels.
3. Remove the clove of garlic from oil and chop it to a mushy consistency then mix with the butter. Preheat the grill.
4. Put the cream in a small pan, boil and reduce to about two tablespoons.
5. Cut the baguette into 5mm thick slices. Spread the garlic butter thinly on both sides of the bread and arrange on the grill pan. Toast under the grill until golden brown on both sides. Keep warm.
6. Toss the lamb's lettuce and apple with the sherry vinaigrette and season with freshly ground pepper.
7. Arrange the slices of goats' cheese on the grill pan and top each with half a tablespoon of the reduced cream.
8. Grill for three minutes, or until the cheese is soft and lightly browned on top. Remove from the heat.
9. Warm the Armagnac in a small pan or ladle. Set it alight with a match and pour it, flaming, over the cheese. When the flames have died away, place a slice of cheese in the centre of each plate and spoon over the Armagnac.
10. Arrange the apples and lamb's lettuce around the cheese. Serve with the garlic bread croûtes.
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