1 x 250g Goats Cheeses Golden Cross or Ragstone are both good
85g Sesame seeds, lightly toasted
6 slices wholemeal toast, cut into circles just larger than the cheese
Selection of baby leaves
2 tbsp olive oil
2 tbsp white wine vinegar
1 clove garlic, crushed
2 tbsp chopped chives
salt and freshly ground black pepper
1 Preheat the oven to 200ºC (Gas 6, 400ºF)
2 Cut the cheese into 6 equal rounds and roll them in sesame seeds until fully coated.
3 Place the toasts on a baking sheet. Put the goats cheese rounds on top and drizzle with a little olive oil.
4 Bake 5-10 minutes until the cheese is soft and at the point of melting.
5 Combine all ingredients for the dressing and mix well. Dress the leaves with the dressing. Arrange on 6 plates with the hot toast and cheese on each leaf.
6 Serve immediately
Alternative cheeses: Dorstone, Chevre Goats Log, Gevrik, Crottin de Chavignol, St Maure de Touraine,
Other good cheeses to use are Rosary, Dorstone, Panty-gawn.
Try Old Winchester, a lovely cheese with a good full flavour as a vegetarian option to using Parmesan to grate on the finished roulade