Savory Little “Cake” of Fresh Goat Cheese

  • Savory Little “Cake” of Fresh Goat Cheese
Savory Little 'Cake' of Fresh Goat Cheese
Serves: 6 Prep Time: 30 minutes



  • Wash the zucchini and cut into fine slices. Blanche for 1-2 minutes in boiling, salted water, drain, and run under cold water.
  • Cut the eggplant into small cubes. Place in a pan with 2 tablespoons olive oil and salt. Cover and cook or 8 minutes, then puree the eggplant and add the Piment d’Espelette.
  • Separately, place the goats’ cheese, lemon juice, chopped chives and basil, 2 tbsp olive oil and Piment d’Espelette and salt in a processor. Puree the cheese mixture.
  • Cut the sweet red peppers into small cubes and fold into the cheese mixture.
  • Line a small soufflé dish, chosen to contain the ingredients you are working with, with the slices of zucchini. Layer the cheese puree to fill ⅓ of the dish, add the eggplant puree in a layer, and finally, layer the remaining cheese puree.
  • In the processor, mix the garlic, lemon juice, remaining olive oil, salt and Piment d’Espelette to make vinaigrette. Turn out the goats’ cheese cake onto a plate and drizzle with the vinaigrette.


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