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Whipped Goat Cheese with Roasted Tomatoes and Sourdough

with Chicken Bone Broth 
recipe-difficulty
Easy peasy
recipe-serves
4
ready-in
25 mins
Whipped Goat Cheese with Roasted Tomatoes and Sourdough

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.

Breakfast & Brunch
Mediterranean inspired
Pantry Items
View in metric
  • 1 tbsp Chicken Bone Broth Homestyle Original 
  • 8.82 oz cherry tomatoes, assorted colored (250g)
  • 3 cloves garlic, bashed
  • 1 tsp fennel seeds
  • 5.29 oz goat cheese (150g)
  • ½ cup cream cheese 
  • 2 tbsp olive oil
  • Pinch of Salt and pepper
  • Chilli flakes (to taste)
  • ½ loaf Sourdough, sliced
  • ½ cup fresh Basil, chopped
  1. Preheat oven to 392°F (200°C).
  2. In a tray lined with baking paper, place 8.82 oz (250g) cherry tomatoes and 3 bashed garlic cloves.
  3. 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.
  4. 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.
  5. When ready to serve, toast your sourdough slices, then cut in half.
  6. To serve, spread the whipped goat cheese over a plate, spoon over the roasted cherry tomatoes and garlic, and the roasting juices.
  7. Top with 1/2 cup chopped fresh basil leaves and chili flakes to taste.

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