InterWined.com

Liquid Refreshment

14

Jul

Sun-blushed Tomato & Goat’s Cheese Rolls

Sean Sellers  in Red Wines, Cabernet Sauvignon, Sangiovese, Vegetarian , , , , , ,

InterWined Food

Each week, InterWined.com pairs one great wine with one great meal and publishes the results along with the recipe in a little feature it likes to call ‘Blow the Bank’.

Sticking with the bread theme from yesterday, why not start the week right with some Sun-blushed Tomato & Goat’s Cheese Rolls?

Sun-Blushed Tomato & Goat’s Cheese Rolls

Sun-blushed tomatoes and goat’s cheese make another great match for the the 2005 Remole Frescobaldi (12.5%), £7.49 from Oddbins, made from a blend of 85% Sangiovese/15% Cabernet Sauvignon. The tomatoes and cheese provide a slightly savoury balance to the tannins of the Remole (especially if opened the previous day with InterWined’s Olive & Parma Bread).

Sun-Blushed Tomato & Goat’s Cheese Rolls

InterWined’s Own Recipe in Full

Sun-blushed Tomato & Goat’s Cheese Rolls

Ingredients:
Reserve dough from yesterday’s recipe
20-25 sun-blushed tomato slices
200g goat’s cheese

Preparation:
1. Remove the reserve dough from the refrigerator and leave to warm to room temperature
2. Once warm, roll out the dough into a thin rectangle and preheat the oven to 200°
3. Spread the goat’s cheese across the rectangle, being sure to leave a small space around the edges
4. Cover with sub-blushed tomatoes, before folding one side of the dough into the middle of the rectangle and covering with the other
5. Tuck in the edges and cut the roll of dough into four equal slices
6. Tuck in one side of one end of middle slices, before turning each slice cut-side up and placing on a baking tray
7. Bake for 25-30 minutes or until slightly golden (If you do not own a steam oven, it’s a pretty good idea to spray the walls of the oven with water to ensure that the bread doesn’t bake too dry)

Like what you've read? Why not subscribe to InterWined.com and get the lastest posts delivered fresh to your feeder.

Respond To This Topic

Subscribe to this post's comment rss or trackback url

Please Note: Comments are often subject to moderation to help reduce spamming.