Goats Cheese Crostini

How often do you hear that good food means good ingredients?  We know it’s true.  Take good quality ingredients, do very little to them and you will be utterly satisfied.  This goats cheese crostini is a prime example of that.

Delicious Cooleney Farm Gortnamona goats cheese is very lightly grilled on a toasted piece of bread drizzled with Lakeshore Cold Pressed Extra Virgin Rapeseed Oil and served with a side of Crossogue Preserves Red Onion Marmalade.  There you have it, a superb lunch or take the portion size down a little to serve as canapes or a starter dish.

I’ve been hearing great things about the health benefits and virtues of rapeseed oil for a while now so I’ve begun to use it in place of olive oil where I can, besides that it’s Irish and hasn’t had to travel hundreds of miles to my cupboard.
 You will need:

Crusty bread or baguette slices
Good quality Extra Virgin Rapeseed Oil or Olive Oil
Good quality goats cheese
Red onion marmalade or red onion relish
Rocket leaves
Small red onion
Balsamic vinegar to drizzle
Method:
Lightly toast the bread under the grill
Drizzle a little rapeseed oil on the toasted bread and grill for a minute
Place a slice of goats cheese on the toasted bread and grill until beginning to melt and bubble
Peel and finely slice some red onion
Arrange rocket leaves on a plate with the sliced red onion and drizzle over with a little rapeseed oil and balsamic vinegar
Serve the goats cheese crostini on the leaves with a side of red onion marmalade or relish.
Enjoy.
Til next time, Sheila.