Golden goat's cheese and tomatoes
Quick to prepare, make sure you've got some crusty bread ready for mopping up all the delicious, gooey cheese.
SERVES 2.
INGREDIENTS
- 250g bag spinach
- Pinch nutmeg, freshly grated or ground
- 4 slices prosciutto
- 3 large tomatoes, halved
- 1 heaped tbsp creme fraiche
- 50g/2oz goat's cheese (from a log with rind), chopped
METHOD
- Heat oven to 200c/fan 180c/gas 6. Put the spinach in a colander, pour over a kettle of boiling water until the spinach wilts, then drain and squeeze out as much liquid as you can. You might need to do this in two batches. Put the spinach in the bottom of a gratin or baking dish, season, then sprinkle with nutmeg.
- Drape the prosciutto over and around the spinach, then sit the tomato halves on top, cut-side up. Dot the creme fraiche over the whole dish, scatter with the goat's cheese, then season with more pepper.
- Bake for ten to 15 minutes until the cheese is melting into the creme fraiche and the edges are starting to bubble.
- Scoop out of the dish and serve with crusty bread and a green salad.
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