Brown Soda Bread and Goats Cheese Stack
Ingredients
- 8 x 3-5mm/1/8-1/4in slices brown soda bread
- 2 tbsp melted butter
- 115g/4oz cooked beetroot, cut into 1cm/1/2in dice
- 4 tbsp roughly chopped walnuts, lightly toasted
- 6 tbsp vinaigrette dressing (home-made or shop-bought)
- 250g/9oz soft goats cheese (from a log or in a tub)
- 1 ripe avocado, halved, stone removed and flesh cut into 1cm/1/2in dice
- 50g/2oz wild rocket
- salt and freshly ground black pepper
Method:
Preheat the oven to 190ºC/375ºF/Gas 5. Arrange the soda bread slices on a baking sheet and lightly brush with the melted butter. Bake for 8-10 minutes until the slices are lightly browned but not dried out. Mix the beetroot with the parsley, walnuts and four tablespoons of the vinaigrette, then season. Divide the goats cheese between the slices of bread. To serve, pop the goat’s cheese croutons into the oven for a minute or two to just warm through. Place a crouton in the centre of each serving plate and top with a spoonful each of the beetroot mixture and avocado, then season. Repeat with the rest of the ingredients to create a little stack. Toss the rocket with the rest of the vinaigretteand add a small mound to each plate to serve.