Goat’s cheese and confit garlic on toasted sourdough
Goat’s cheese and confit garlic on toasted sourdough. Photograph: Harry Weir Photography
- Serves: 2
- Cooking Time: 35 mins
- Course: Side Dish
- Cuisine: Irish
- 1 head of garlic, peeled, yes all of it
- 50mls olive oil
- Sprig of thyme
- Small pinch of sugar
- Salt and pepper
- 150ml pot of soft goat’s cheese
- 2 slices of sourdough bread
1 Set your oven to 160 degrees.
2 Put the garlic and thyme on some foil. Season and add the sugar. Make a parcel and just before sealing, add the olive oil.
3 Bake for 20-25 minutes, until soft and golden. Keep this warm.
4 Toast the sourdough then brush with the garlic oil.
5 Smear the goat’s cheese on the toast and dot the mellow golden garlic on top.