Ingredients
- 12 slices white bread
- 4 × 100 g (3 1/3 oz) rounds goats cheese
- 60 g (2 oz) mixed salad leaves (mesclun)
- 60 g (2 oz) rocket
- 250 g (8 oz) cherry tomatoes, halved
- 1 tablespoon white wine vinegar
- 1/4 cup (60 ml/2 fl oz) olive oil
- 1/2 teaspoon wholegrain mustard
Method
1. Preheat the oven to moderate 180°C (350°F/Gas 4). Using a biscuit cutter, cut a round out of each slice of bread. (The bread must not be larger than the cheese or the edges will burn under the grill.) Place the bread on a baking tray and bake for 10 minutes. Slice each cheese into three.
2. Place a slice of cheese on each piece of bread. Arrange a bed of salad leaves and rocket on small individual serving plates; top with several tomato halves. Cook cheese and bread rounds under a preheated hot grill for 5 minutes or until the cheese turns golden and bubbles. Drizzle salad leaves with dressing and place 3 cheese rounds on top of each salad. Sprinkle with chopped chives to serve, if desired.
3. To make Dressing: Combine vinegar, oil and mustard in a small screw-top jar; shake vigorously for a minute or so until well combined.
