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Baked goats' milk cheeses with sautéed tomatoes and fresh celery cream

Ingredients 9
Servings 2


  • 3
    large ripe tomatoes, dice
  • 12
    fresh celery leaves, stalks removed
  • 2
    leeks, cleaned
  • 45
    water or vegetable stock
  • 15
    olive oil
  • salt and milled black pepper
  • 5
    mustard powder
  • 2
    rounds goat's milk cheese (for example chèvre)
  • 125


Place tomatoes, celery and leeks (sliced lengthways into 4) in an ovenproof dish with water or stock. Sprinkle with oil, salt, pepper and mustard. Bake, uncovered, at 180 ºC on lowest rack of oven for 30 to 40 minutes, or until tomatoes have softened completely. Place cheese on top of tomatoes. Spoon cream over and bake for a further 12 to 15 minutes. If necessary, place under the grill until cheese turns golden brown and begins to melt. Serve with toasted baguettes.

Read more on: bake  |  dairy  |  grill

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