Warm Goats Cheese Salad

Cook Meter: Amateur
Cost Meter : $$

Goats Cheese Salad

Going to a restaurant in a different city is always a gamble. You never really know what you are in for unless someone that you know with similar tastes and expectations has recommended it.

To tell you the truth, on our trip away we went to more bad restaurants than good but when you find a restaurant that gets it right it stays with you forever. One of these was a restaurant in Barceloneta on the harbour. It was recommended by some of the readers who post in the food section of the New York Times website. We weren't actually planning on going there but when we stumbled across it both of us thought why not. I would say that it was have ranked a 3 out of 5 overall, but my entree will stay with me forever and is something that I couldn't wait to cook when I got back, so I don't actually know if this is typically Spanish and if it isn't I apologise but I did eat it for the first time ever while I was there and this is my take on it.


300g wheel of goat's cheese
6 rashers of bacon
2 pieces of wholemeal bread
100g pinenuts
Cherry Tomatoes
Balsamic Vinegar

Before we get started just a quick warning. I had all intentions to go to a store in town that sells a range of cheeses that are above and beyond what you would find in supermarket. But as it does, life got in the way and I didn't have time. Instead I went to the supermarket and just found whatever goat's cheese that was available. So it wasn't quite like my glorious spanish salad, but it was reminiscent of the beautiful flavours that I tried.

So what sort of goats cheese are you supposed to use in a Warm Goats Cheese Salad? Apparently, after a bit of research you should use a soft goats cheese with a rind which for all us cheese rookie is called Gevrik. Thank you Gordon Ramsay.

1. Turn your oven to 200 degrees celcius.

2. Cut up the salad vegetables and place them into a bowl.

3. Toast 2 pieces of bread, and then place in a frypan with a small amount of oil and salt and toss until crunchy and set aside.

4. Lightly toast the pinenuts and set aside.

5. Place Cheese onto a baking tray, drizzle with a small amount of oil, salt and pepper and put into the oven, for about 5 minutes, check the cheese is warmed through but stillheld together by the rind. (I created a tinfoil creation in place of my cheese rind, check it out below)

Who needs Rind.  Just make your cheese a tinfoil casing.
6. While cheese is in the oven, fry sliced bacon rashers till crispy and brown.

7. Place warm cheese in the middle of the salad and serve with balsamic vinegar as your dressing. P.S Watch with joy when all that cheesy goodness oozes out!


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