GOATS CHEESE BRUSCHETTA

AVOCADO AND ASPARAGUS SALAD WITH HONEY VINAIGRETTE AND GOATS CHEESE BRUSCHETTA

AVOCADO AND ASPARAGUS SALAD WITH HONEY VINAIGRETTE AND GOATS CHEESE BRUSCHETTA

Rate this recipe
Recipe by: Christine Capendale
Category: Salad, Starter
Cuisine: French
AVOCADO AND ASPARAGUS SALAD WITH HONEY VINAIGRETTE AND GOATS CHEESE BRUSCHETTA

Ingredients

25 minutes
2 persons
    Salad & Bruschetta
  • 200g fresh, blanched green asparagus spears
  • 2 small avocado’s peeled, pitted and sliced
  • 80g sugar snap peas
  • 60g wild rocket
  • 6 slices French loaf
  • 15ml olive oil
  • 100g chevin log (soft goats cheese)
  • 30g toasted pine nuts
    VINAIGRETTE:
  • 60ml olive oil
  • 30ml lemon juice
  • 10ml Dijon mustard
  • 1 garlic clove, crushed
  • 15ml PEELS ORANGE BLOSSOM honey
  • Salt and black pepper to taste

Instructions

Prep
15 minutes
Cook
10 minutes
25 minutes
  1. Preheat the oven to 200°C
  2. Combine all the ingredients for the vinaigrette in a container, shake well and keep aside.
  3. Brush the French loaf slices with the olive oil on both sides, place on a small baking tray and bake in the oven until lightly toasted
  4. Top with slices of the chevin and return to the oven. Bake until the cheese is soft and melted.
  5. Assemble the salad ingredients on 2 serving plates, toss with the toasted pine nuts, sprinkle with some vinaigrette and lastly add the bruschetta.
https://www.peels.co.za/goats_cheese_bruschetta/