Potato and goat’s milk cheese grill

Name: Potato and goat's milk cheese grill
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: fresh chillies 573; 4.00 potatoes boiled; 200.00 g goat's milk cheese; 65.00 ml sun-dried tomatoes in oil; salt and freshly ground black pepper; fresh Italian parsley

4 servings

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Starch

By Food24 November 03 2009

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Ingredients (6)

	fresh chillies — 573
4.00	potatoes — boiled
200.00 g	goat's milk cheese
65.00 ml	sun-dried tomatoes — in oil
	salt and freshly ground black pepper
	fresh Italian parsley

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Method:

Grease a shallow, 22 cm diameter ovenproof dish generously with olive oil.
Drain and slice potatoes fairly thickly. Slice cheese and layer, with potatoes, in overlapping circles in dish.
Chop sun-dried tomatoes and sprinkle, with their oil, over entire dish. Season well and drizzle extra olive oil over if necessary.
Preheat grill. Grill potatoes, on second shelf from top, until potatoes are golden, cheese and tomatoes are lightly charred and cheese has melted slightly, about 5 minutes.
Sprinkle chopped Italian parsley over and serve hot as an accompaniment to fish or chicken, or with a salad.