The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
1 slice of stale bread per person
1 slice of goats cheese per person
1 tsp honey
pinch of chilli flakes
1 sprig of thyme
olive oil (to taste)
1 clove of garlic
a few leaves of rocket
Rub the bread all over with the garlic clove and moisten with olive oil on both sides.
Place the goat's cheese in a small oven dish and drizzle with olive oil. Swirl the honey around it, sprinkle with chilli flakes and a little chopped thyme. Place the pine kernels around the cheese slice.
Place the cheese under a hot grill and allow to brown but do not let burn. Grill the bread on a grill pan or in a non-stick frying pan on both sides.
Assemble by placing the grilled bread on a plate; top first with rocket and the toasted pine kernels, then slide the cheese on top, removing the outer rind.