Preseli cheese crostini with cherry tomatoes and olives

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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Ingredients

1 small baguette, sliced into eight 2.5cm slices
extra virgin olive oil, for drizzling
1 large garlic clove, lightly crushed
1 whole Preseli cheese
4 good handfuls mixed salad leaves
24 cherry tomatoes
24 black olives, pitted
thyme leaves, to garnish

For the dressing:

1 garlic clove, grated
2 tbsp white wine vinegar
pinch of Sugar
4 tbsp extra virgin olive oil
salt and fresh ground black pepper

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