Red onion and goats cheese savoury

Red onion and goats cheese savoury


The contrasting flavours and textures make this a brilliant light lunch or special starter.


2 White Ciabatta Rolls
tbsp olive oil
1 red onion
1 clove of garlic
tbsp balsamic vinegar
100 g goat cheese
4 tbsp plain yoghurt
black pepper


  • Preheat the oven to 200°C/ 180°C Fan/ Gas Mark 6.
  • Place 1 tbsp of oil into a frying pan, add the peeled and sliced red onion, crushed garlic garlic and balsamic vinegar and fry over a moderate heat for 10 minutes.
  • In a small bowl mash the goats' cheese then add the yoghurt and blend together with a fork. Season well with cracked black pepper.
  • Meanwhile cut the rolls in half, place on a baking sheet, flatten slightly and drizzle with the remaining olive oil. Place in the oven for 10 minutes.
  • Top each half roll with the red onion mixture, followed by the blended goats' cheese. Return to the oven and cook for a further 10 minutes. Serve immediately garnished with rocket leaves, walnuts and a drizzle of balsamic vinegar.
  • TIP! To save time, the onions can be prepared and fried earlier in the day and the goat's cheese mixture can be combined and stored in the fridge.
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