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Tomato and goat's milk cheese sandwich

Ingredients 9
Servings 4


  • 2
    large ripe tomatoes, sliced
  • 4
    cherry tomatoes, sliced
  • 30
    fresh purple basil leaves (optional)
  • 30
    fresh green basil leaves
  • 15
    balsamic vinegar
  • 60
    olive oil
  • 1
    ciabatta, sliced
  • 1
    clove garlic, crushed
  • 125
    goat's milk cheese


Place the tomato slices, cherry tomatoes and basil leaves in a non-metallic dish. Mix the balsamic vinegar and 30 ml (2 tbsp) of the olive oil together and pour over the ingredients in the dish. Cover and marinate for an hour. Preheat the oven to 200 ºC. Sprinkle the remaining olive oil over the slices of bread and scatter the garlic on top. Arrange the slices of bread on a baking sheet and toast lightly on both sides. Arrange slices of tomato, cherry tomatoes, basil and slice of goat's milk cheese on each slice of bread and drizzle with the marinade. Serve immediately as a light meal or starter.

Read more on: bake  |  dairy

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