Whipped Goat Cheese with Roasted Tomatoes and Sourdough
Whipped Goat Cheese with Roasted Tomatoes and Sourdough
with Chicken Bone Broth
Easy peasy
4
25 mins
The GOAT (Greatest Of All Time) of sourdough spreads! This Whipped Goat Cheese with Roasted Tomatoes and Sourdough is the creamy, tangy, flavour-filled dish you’ve been looking for. Oh-so simple and packed with the benefits of Zinc & B Vitamins with our Chicken Bone Broth. Sprinkled with flavours or fennel, garlic, chilli and basil - it’ll easily become your new obsession meal.
In a tray lined with baking paper, place 8.82 oz (250g) cherry tomatoes and 3 bashed garlic cloves.
Drizzle over 2 tbsp olive oil, sprinkle with 1 tsp fennel seeds, 1 tbsp Chicken Bone Broth, salt, and pepper. Toss to combine and roast for 15-20 minutes until softened and caramelized.
Meanwhile, in a food processor, blend together 5.29 oz (150g) goat cheese and 1/2 cup cream cheese. Place in the fridge until required.
When ready to serve, toast your sourdough slices, then cut in half.
To serve, spread the whipped goat cheese over a plate, spoon over the roasted cherry tomatoes and garlic, and the roasting juices.
Top with 1/2 cup chopped fresh basil leaves and chili flakes to taste.
Preheat oven to 200c
In a tray lined with baking paper, place cherry tomatoes and garlic
Drizzle over olive oil, sprinkle with fennel seeds, chicken bone broth, salt and pepper, toss to combine, roast for 15-20 minutes, until softened and caramelised.
Meanwhile, in a food processor, blend together goat cheese and cream cheese. Place in the fridge until required
When ready to serve, toast your sourdough slices, then cut in half
To serve, spread the whipped goat cheese over a plate, spoon over the roasted cherry tomatoes and garlic, and the roasting juices
Top with basil leaves, and chilli flakes
Whipped Goat Cheese with Roasted Tomatoes and Sourdough
with Chicken Bone Broth
Easy peasy
4
25 mins
The GOAT (Greatest Of All Time) of sourdough spreads! This Whipped Goat Cheese with Roasted Tomatoes and Sourdough is the creamy, tangy, flavour-filled dish you’ve been looking for. Oh-so simple and packed with the benefits of Zinc & B Vitamins with our Chicken Bone Broth. Sprinkled with flavours or fennel, garlic, chilli and basil - it’ll easily become your new obsession meal.
In a tray lined with baking paper, place 8.82 oz (250g) cherry tomatoes and 3 bashed garlic cloves.
Drizzle over 2 tbsp olive oil, sprinkle with 1 tsp fennel seeds, 1 tbsp Chicken Bone Broth, salt, and pepper. Toss to combine and roast for 15-20 minutes until softened and caramelized.
Meanwhile, in a food processor, blend together 5.29 oz (150g) goat cheese and 1/2 cup cream cheese. Place in the fridge until required.
When ready to serve, toast your sourdough slices, then cut in half.
To serve, spread the whipped goat cheese over a plate, spoon over the roasted cherry tomatoes and garlic, and the roasting juices.
Top with 1/2 cup chopped fresh basil leaves and chili flakes to taste.
Preheat oven to 200c
In a tray lined with baking paper, place cherry tomatoes and garlic
Drizzle over olive oil, sprinkle with fennel seeds, chicken bone broth, salt and pepper, toss to combine, roast for 15-20 minutes, until softened and caramelised.
Meanwhile, in a food processor, blend together goat cheese and cream cheese. Place in the fridge until required
When ready to serve, toast your sourdough slices, then cut in half
To serve, spread the whipped goat cheese over a plate, spoon over the roasted cherry tomatoes and garlic, and the roasting juices
