Roast cherries and whipped goat's cheese dip
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Course
Appetizer
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Cuisine
International
Roast cherries and whipped goat's cheese dip
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A delicious appetizer of roast cherries with balsamic and thyme on a bed of whipped goats cheese
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Ingredients
- 250-300 cherries pitted, fresh, weight in grams not specified
- 4-6 thyme small sprigs
- 3 Tbsp extra virgin olive oil
- 2 Tbs balsamic vinegar optional
- 100 chevin cheese creamy goats cheese, weight in grams not specified
- 180 cream cheese full fat, weight in grams not specified
- lemon zest from ½ lemon
- 1 Tbs extra virgin olive oil
To serve
- honey aprox 2 Tbsp, a drizzle
- thyme picked fresh leaves, a sprinkle
- baguette griddle fried slices of baguette, with olive oil
- olive oil griddle fried slices of baguette, with olive oil
- salt
- black pepper
Instructions
- Both the roast cherries and the whipped feta can be made in advance and plated just before serving.
- Preheat the oven to 180C/350F.
- In a small baking dish add the cherries, and thyme. Drizzle over the olive oil and balsamic vinegar and toss to combine.
- Season with salt and pepper. Roast for 20 minutes until blistered and starting to burst. Remove the tray from the oven and take out the thyme stalks. Set aside to cool to room temperature.
- To make the whipped goats cheese, add the goats cheese/chevin, cream cheese, lemon zest and olive oil to a bowl of a small food processor or power blender and whizz for 2 -3 minutes until smooth. The length of time this takes will depend on the appliance.
- To plate up, spread the whipped goats cheese over the base of a flat serving plate (about the size of a fish plate). Swirl to make grooves over the surface.
- Remove the cooked thyme stalks, and spoon over the roasted cherries and any olive oil/balsamic from the pan.
- Drizzle with honey and scatter over the fresh thyme and season with a sprinkle of sea salt and pepper.
- To make griddle fried baguette slices, brush slices of baguette with olive oil and fry in a griddle pan until golden on both sides.
Notes
- This dish is best served straight after it has been made as the whipped goat cheese will harden in the fridge.
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