BALLUCHON DE FROMAGE DE CHÈVRE
Description
(serves 4)
In France these cheese-filled balluchons (bundles) would be made with thin sheets of pastry called feuille de brick but spring roll wrappers (available at Asian supply stores) work just as well. This is a very fresh-tasting entrée or salad/cheese course and do try it even if you believe you don’t like goats’ cheese.
INGREDIENTS
4 sheets of spring roll wrappers
200g soft goats’ cheese (In Wellington Pascal uses "Soignon” available at La Cloche and Moore Wilson’s Fresh)
freshly ground black pepper
4 handfuls mesclun salad
60ml (4 tbsp) vinaigrette *
1/2 apple (diced and sprinkled with lemon juice)
16 cherry tomatoes (halved)
16 walnuts (lightly toasted)
60ml (4 tbsp) liquid honey
METHOD
- Preheat oven to 170°C.
- Cut one 1cm wide ribbon from each spring roll wrapper and set aside. These will be used as ties.
- Divide goats’ cheese into four and place one piece in the middle of each spring roll wrapper square. Sprinkle with pepper. Gather edges of the sheet together like a sack, and tie together with spring roll wrapper ribbon to make a balluchon (bundle).
- Place balluchons on a greased tray and place in preheated oven. Bake for 6-8 minutes or till pastry is very lightly browned.
- Dress mesclun salad with vinaigrette and divide among four plates. Sprinkle apple on salad with tomatoes and walnuts.
- Place a balluchon on the centre of each plate and drizzle with honey to suit your taste.
*To make vinaigrette: Combine 45ml extra virgin olive oil in a small bowl with 15ml balsamic or red wine vinegar, and salt and pepper to taste.
