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Goats` cheese crostata salad with bacon, hazelnuts and figs
Serves: 2
Ingredients
- 6 slices streaky bacon, rind removes and sliced
- 1 tsp olive oil (Borges)
- 4 slices ciabatta or Maltese bread
- 2 goats` cheeses, sliced
- 2 large handfuls mixed salad leaves (watercress, Swiss chard, rocket)
- 2 tbsp toasted hazelnuts, slightly crushed
- ½ red onion, sliced
- 2 tbsp Extra virgin olive oil (Borges)
- 1 tbsp white wine vinegar
- 4 fresh figs, halved
- 2 tbsp honey
- Freshly ground salt and pepper
Method
Start this recipe by heating 1 tbsp of olive oil in a hot pan and fry the bacon pieces until golden brown and crispy. Meanwhile, drizzle the bread slices with a little oil and grill slightly on one side. Remove from the oven and lay on the slices of goats` cheese. Season with a little salt and pepper and place under a hot grill for 2 minutes to brown slightly. While the cheese is browning, mix together in a large bowl the salad leaves, hazelnuts, sliced onion, extra virgin olive oil, vinegar and season well with salt and pepper. Serve the salad into 2 large plates and arrange 2 of the toasted goats` cheese crostata on each plate. Finally, arrange the fig halves on the salad and drizzle over the honey.
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