These gratins can be assembled hours ahead of time, stored in the fridge and heated at the last moment.
Ingredients
Serves 8
- 150-175g of soft fresh goats cheese such as Ardsallagh
- 2 tablespoons (2 American tablespoons + 2 teaspoons) of finely chopped chives
- 1 tablespoon (1 American tablespoons + 1 teaspoon) of olive oil
- Black pepper
- 8 teaspoons of sundried tomato oil (see recipe)
- 8 tiny gratin dishes or espresso cups or dariole moulds
- Dippers – narrow finger of hot toast
Sundried Tomato Oil
- 10-12 sundried tomatoes
- 1 clove of crushed garlic
- 1 roasted, peeled & seeded red chilli (optional)
- 6 tablespoons of extra virgin olive oil
- 1 teaspoon thyme leaves, finely chopped
- 1 teaspoon marjoram, finely chopped
- salt, pepper & sugar
Method
To Assemble
- Mix the goats cheese, olive oil, chives and a twist of pepper together gently. Divide this between the dishes. Smooth over the tops.
- Drizzle the top of each dish with 1 generous teaspoon of the sundried tomato oil. These can now be put aside until later.
To Serve
- Place under a preheated grill or an oven heated to 220c and heat until the tomato starts to sizzle and bubble – this will all happen in a matter of minutes.
- Serve immediately with teaspoons and baguette wafers or narrow fingers of toast to use as dippers.
Sundried Tomato Oil
- Place all the ingredients in a food processor and puree to a smoothish paste. Taste and correct seasoning.
- This mixture will keep for several months in a covered jar in the fridge.
