Goats Cheese Croûtes with Green Bean Pesto Salad

On 18th February 2015, This was Dinner

I said in a previous post that it’s not always easy to get my hands on sunblush tomatoes. To be honest, for the price of a bag of small tomatoes, in this case plum, it really is worth doing these ‘moonblush’ ones (see Nigella Slater).

To make moonblush tomatoes:

Whack the oven on high. Halve some tomatoes. Place close together on a baking tray and sprinkle with sea salt and caster sugar. Pop a few thyme sprigs on there. Stick them in the oven and immediately turn the oven off. Leave overnight then pop in an airtight container.

Luckily I remembered to do this on Tuesday for this delicious and vibrant salad tonight.

Preparing:

  • Lightly toast some pine nuts
  • Cook some green beans, drain & refresh
  • Slice a small baguette on an angle
  • Cut some firm goats cheese into pieces
  • Get dijon mustard, white wine vinegar, olive oil, green pesto, rocket, moonblush tomatoes & seasoning ready

Making:

Mix together dijon mustard and white wine vinegar, slowly add oil whisking continuously. Add a couple of tablespoons of green pesto and season well.

Lightly toast the croûtes on each side then top with the goats cheese and toast again.

Arrange the rocket on a plate and drizzle with the dressing. Add the green beans, tomatoes and pine nuts and drizzle again.

Add the croûtes to the plate and drizzle with a little more of the dressing.

I never knew until recently the green beans are also known as bobby beans, there you go.

TWD_1802_Goats_SaladThe original Delicious Magazine recipe can be found here.

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