PREP TIME: 10mins COOKING TIME: 50mins

Pillowy and soft whipped goats cheese with slow roasted cherry tomatoes and roasted garlic served with a smoked tarragon pesto.

Such a stunning and moorish dip!

I can think of ways to eat this moorish dip, topped with roasted vegetables (roasted beetroot would be great), salady things or simply dunk pieces of good toasted sourdough through the dip.

Scoop and enjoy!

INGREDIENTS
  • 400g cherry tomatoes, halved
  • salt, pepper & olive oil
  • 1 garlic bulb, halved lengthways
  • 100g goats cheese (chevre style)
  • 4 tablespoons greek yogurt
  • 2 teaspoons honey
  • flaky sea salt and pepper

Tarragon Pesto

  • 3 large sprigs tarragon (leaves only)
  • pinch salt
  • smoked olive oil (or enough to form a paste)
METHOD
  • Preheat the oven to 150c.
  • Add the tomatoes to a baking sheet and season well with olive oil, salt and pepper. Add the garlic and rub well with olive oil. Roast for 30-40 minutes, keeping an eye on the garlic, once its soft you can remove the garlic and continue to roast the tomatoes until they are wrinkly and some slightly caramelised. Remove
  • Meanwhile, add the goats cheese, honey and yogurt to a food processor and season well with a good pinch of salt. Blitz until smooth, scraping the bowl a few times and blitz again. At first the mixture will seem stiff but it will soften as you blitz.
  • To make the tarragon pesto, add the tarragon, pinch of salt and pepper to a mortar and pestle and pound until  smooth, add enough smoked olive oil to form a paste. Taste and season.
  • To serve, ladle the goats cheese to a pretty plate, top with the roasted cherry tomatoes, followed by the tarragon pesto. Season with the flaky sea salt and a good grinding of pepper. Enjoy!

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PREP TIME: 10mins COOKING TIME: 50mins

Pillowy and soft whipped goats cheese with slow roasted cherry tomatoes and roasted garlic served with a smoked tarragon pesto.

Such a stunning and moorish dip!

I can think of ways to eat this moorish dip, topped with roasted vegetables (roasted beetroot would be great), salady things or simply dunk pieces of good toasted sourdough through the dip.

Scoop and enjoy!

INGREDIENTS

  • 400g cherry tomatoes, halved
  • salt, pepper & olive oil
  • 1 garlic bulb, halved lengthways
  • 100g goats cheese (chevre style)
  • 4 tablespoons greek yogurt
  • 2 teaspoons honey
  • flaky sea salt and pepper

Tarragon Pesto

  • 3 large sprigs tarragon (leaves only)
  • pinch salt
  • smoked olive oil (or enough to form a paste)

METHOD

  • Preheat the oven to 150c.
  • Add the tomatoes to a baking sheet and season well with olive oil, salt and pepper. Add the garlic and rub well with olive oil. Roast for 30-40 minutes, keeping an eye on the garlic, once its soft you can remove the garlic and continue to roast the tomatoes until they are wrinkly and some slightly caramelised. Remove
  • Meanwhile, add the goats cheese, honey and yogurt to a food processor and season well with a good pinch of salt. Blitz until smooth, scraping the bowl a few times and blitz again. At first the mixture will seem stiff but it will soften as you blitz.
  • To make the tarragon pesto, add the tarragon, pinch of salt and pepper to a mortar and pestle and pound until  smooth, add enough smoked olive oil to form a paste. Taste and season.
  • To serve, ladle the goats cheese to a pretty plate, top with the roasted cherry tomatoes, followed by the tarragon pesto. Season with the flaky sea salt and a good grinding of pepper. Enjoy!

Print Friendly, PDF & Email