Goat cheese toasts with baby spinach and coconutTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:378.5 kcal
Proteins:14.3 g
Fats:29.7 g
Carbohydrate:14.7 g
Fibers:0.5 g
Sugar:1.2 g
Cholesterol:52.3 mg
Sodium:280.1 mg
Calcium:409.2 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
6
slices of pain d'épice (french gingerbread)
200
g
fresh chevre (goat cheese)
45
ml
olive oil
chopped chives and cilantro
8
green olives, chopped
40
g
baby spinach
30
ml
coconut milk
22.5
ml
lime juice
salt and pink peppercorns or 5 pepper blend
METHOD
- In a bowl, combine the chives, cilantro, 2 Tbsp. olive oil, olives, goat cheese and pepper with a fork.
- In another bowl, combine the coconut milk, remaining olive oil, lime juice and a pinch of ground pepper blend.
- Add the baby spinach and combine well.
Assembly
- Toast the pain d'épices slices and halve them.
- Spread with the goat cheese mixture.
- Place the dressed spinach leaves on wooden picks for a nice effect and place on each toast.
SOMMELIER
To mark the launch of the Ricard tapas glass, young chef Gontran Cherrier, known for his enthusiasm and search for originality, has designed some exclusive and unusual tapas recipes to accompany the famous Ricard ritual.
