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.

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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

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.


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.