Preseli cheese crostini with cherry tomatoes and olives
By: Angela Gray From: Good Food Live
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- Prep time:
- 30 mins
- Cook time:
- 35 mins
- Serves:
- 8 as a starter
Angela Gray's Mediterranean-style starter includes mouth-watering wedges of warm melted cheese on crisp, garlicky crostini
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Ingredients
- 1 small baguette, sliced into eight 2.5cm slices
- extra virgin Olive oil, for drizzling
- 1 large clove Garlic, lightly crushed
- 1 whole Preseli Cheese
- 4 good handfuls mixed salad leaves
- 24 cherry tomatoes
- 24 black olives, pitted
- Thyme, leaves onlyto garnish
For the dressing:
Method
1. Preheat the oven to 190°C/gas 5.2. To make the crostini, place the bread on a baking sheet and drizzle with a little olive oil. Bake for about 20 minutes. Remove from the oven and rub both sides of the bread with the crushed garlic.
3. Place the cheese on a baking sheet and bake for 12-15 minutes.
4. Meanwhile, make the dressing. Combine the garlic, vinegar, sugar and seasoning in a bowl, mixing well. Add the olive oil and whisk until smooth and well blended.
5. To serve, place some salad leaves in the centre of each plate with a crostini on top. Cut a wedge from the cheese and place on top of the crostini. Arrange the tomatoes and olives around the plate. Spoon over some of the dressing, and sprinkle with fresh thyme leaves.
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