ROASTED TOMATO AND GOATS’ CHEESE BRUSCHETTA
Serves 6. NF, V
Prep: 10 minutes.
Cooking: 15 minutes.
200g medley mini tomatoes
1 clove garlic, minced
½tablespoon dried oregano
80g soft goats’ cheese
30ml olive oil
1 small baguette
Mini basil leaves, for garnish
1 Preheat oven to 200℃ (180℃ fan).
2 Place tomatoes, garlic, oregano, goats’ cheese and olive oil in a small baking dish; season with salt and pepper and toss to combine. Bake 15 minutes.
3 Meanwhile, slice baguette into 2.5cmthick slices and place on a baking tray. Drizzle with oil and toast for 5 minutes.
4 To assemble, place bread slices on a serving platter and spoon tomato mixture on top. Garnish with basil and serve.
KINGFISH WITH GINGER, CUCUMBER AND PONZU
Serves 6. GF, DF, NF
Prep: 10 minutes.
150g sashimi-grade kingfish, thinly sliced
2cm piece ginger, minced
1 mini cucumber, thinly sliced into rounds
2 tablespoons ponzu
1 tablespoon olive oil
Micro herbs, to garnish
Arrange kingfish on a serving platter and scatter sliced cucumbers over. Scatter with minced ginger, then drizzle with ponzu
