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

Name: Baked goats' milk cheeses with sautéed tomatoes and fresh celery cream
Yield: 2 servings
Cuisine: Bake
Ingredients: 3.00 tomatoes diced; 12.00 celery stalks; 2.00 leeks rinsed; 45.00 ml water or vegetable stock; salt and freshly ground black pepper; 5.00 ml mustard powder; 2.00 goat's milk cheese; 125.00 ml cream

2 servings

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Dairy

By Food24 November 03 2009

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Ingredients (8)

3.00	tomatoes — diced
12.00	celery stalks
2.00	leeks — rinsed
45.00 ml	water — or vegetable stock
	salt and freshly ground black pepper
5.00 ml	mustard — powder
2.00	goat's milk cheese
125.00 ml	cream

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Method:

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.