- Serves: 6-8
- Cook Time: 40 minutes
- Prep Time: plus 2½ hrs refrigeration
- Effort: easy
For the goats cheese fondant
- 250 g goats' cheese
- 100 ml whipping cream
- 80 ml white wine
- 1 leaf gelatine
For the fondue
- 3 tbsp olive oil
- 1 banana shallot, chopped
- 2 cloves garlic, crushed
- 1 tbsp tomato purée
- 1 x 400 g canned chopped tomatoes
- pinch sugar
- black pepper
- 1 tbsp chopped thyme
For the biscuits
- 170 g plain flour
- 1/2 tbsp baking powder
- 1 tsp salt
- pinch bicarbonate of soda
- 50 g butter, diced
- 150 g buttermilk
- 2 tbsp milk, to glaze
- spring onions, sliced to garnish
1. Process the goat's cheese and cream together in a food processor, and season to taste with salt and freshly ground black pepper.
2. Heat the wine in a saucepan.
3. Soak the gelatine leaf in water to cover - set aside for 5 minutes. Squeeze any excess water from the gelatine and add to the wine, stirring until completely dissolved.
4. Beat the wine into the goat's cheese mixture; then spoon onto a sheet of food-grade plastic wrap and roll into a cylinder. Chill for 2 hours until set.
5. To make the fondue, heat the oil in a saucepan and gently fry the shallots and garlic until softened. Add the tomato puree and cook for 2-3 minutes.
6. Stir in the chopped tomatoes and sugar and cook slowly until reduced by half. Season to taste, stir in the thyme and set aside.
7. For the biscuits, in a large bowl, rub the flour, baking powder, salt and bicarbonate of soda together with the butter, until the mixture makes fine breadcrumbs.
8. Add the buttermilk and work into a smooth dough. Roll the dough out to a thickness of 2 centimetres and stamp out circles with a pastry cutter. Refrigerate for 30 minutes.
9. Preheat the oven to 170C/gas 3.
10. Brush the biscuits with milk and bake for 20 minutes until golden.
11. To serve, cut the biscuits in half and spoon over the tomato fondue. Top with slices of goat's cheese fondant, scatter with a little sliced spring onion and serve straight away.
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