Goat’s cheese with spicy tomato salsa

A simple, but beautiful idea, the light, acidic goat’s cheese is perfectly balanced by the tomatoes, lovely as a pre-dinner nibble. Any fresh cheese can be used in the place of goat’s cheese if preferred.

• serves

  4

Ingredients

4 ripe tomatoes

1 deseeded and diced small red chilli,

6 thinly sliced basil leaves

A splash of sherry or balsamic vinegar

1–2 tbsp extra virgin olive oil

Salt and freshly ground black pepper

200g fresh goat’s cheese

Instructions

Make salsa by dicing tomatoes, add diced small red chilli, basil leaves,  a splash of vinegar, olive oil, salt and freshly ground black pepper to taste. Leave to stand for 15–20 minutes. Spoon over cheese and serve with crisp bread or crackers.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.