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Goat’s cheese log, basil and spinach salad with nectarine salsa |
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- Grill the baguette slices on one side, then turn them over and brush with a little oil. Put a basil leaf on each and brush again with oil. Grill briefly until the basil leaves have just wilted.
- Halve, stone and finely chop the nectarines. Mix with the lime juice, spring onions, parsley, salt and pepper. Arrange the spinach leaves over the platter, with the basil toasts on the side. Slice the log and arrange over the toasts, then spoon a little n
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12 slices baguette
2 tbsp olive oil, plus a little extra
12 basil leaves
2 nectarines
Juice of 1 lime
2 spring onions, finely chopped
1 tbsp chopped parsley
50g salad spinach or baby chard (or a mixture)
200g Goat’s Log such as Chèvre Blanc
Handful black olives
1 tbsp toasted pine nuts
Large goat’s cheese log has a mild flavour, crumbly texture and white bloomy rind and is understandably one of the most popular French goats cheeses in the UK. It is readily available either prepacked or from the cheese counter. For this salad I recommend
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