Tomato and bread salad with goat cheese

Name: Tomato and bread salad with goat cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 60 g Walnut kernels; 250 g White bread; 8 TABLESPOONS Olive oil; 200 g red and yellow cherry tomatoes; 1 collar Rocket; 4 TABLESPOONS dark balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 5 TSP Honey; 1 Branch rosemary; 4 (40 g each) small round goat cream cheese

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Garlic cloves
60 g Walnut kernels
250 g White bread
8 TABLESPOONS Olive oil
200 g red and yellow cherry tomatoes
1 collar Rocket
4 TABLESPOONS dark balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp black pepper
5 TSP Honey
1 Branch rosemary
4 (40 g each) small round goat cream cheese

Directions

1
Peel garlic and dice finely. Coarsely chop the walnuts. Cut bread into cubes. Heat 3 tablespoons of oil in a large pan. Fry the bread in it until golden brown. Add the garlic and walnuts and fry briefly.
2
remove and let it cool down. Wash and halve the tomatoes. Wash the rocket, dab dry, clean and chop coarsely. Whisk vinegar, salt, pepper and 1 teaspoon honey. Add 5 tablespoons of oil and season to taste again.
3
Mix the bread mixture, tomatoes and rocket with the vinaigrette. Wash the rosemary, dab dry and remove the needles. Sprinkle goat's cheese with rosemary and sprinkle with 4 teaspoons of honey. Gratinate briefly under the hot oven grill.
4
Serve bread salad with goat cheese.