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Ingredients
- 125 gm Fresh goat's cheese
- 1/2 x Clove garlic, crushed
- 1/2 x Lemon, zest of
- 1 sm Red chilli, seeded and minced
- 12 x Mejdool dates
- 125 ml Ruby port
- 125 ml Chicken stock
- 125 ml Balsamic vinegar
- 1 tsp Cracked peppercorns
- 4 slc Brioche
Directions
- Preheat the grill.
- Combine the goat's cheese, garlic, lemon zest and chilli. Check seasoning and set aside. Combine the port, stock, vinegar and cracked pepper in a saucepan and bring to the boil. Reduce to a light syrup and keep hot.
- Split each date lengthways and fill with a generous amount of the goat's cheese. Bake under the grill for 6-7 min or possibly till lightly glazed.
- Meanwhile toast the brioche and remove the crusts with a pastry cutter.
- Place a brioche toast on each plate. Top with 3 dates and drizzle over the syrup. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 2 servings | |
| Calories 76 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.16g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 208mg | 6% |
| Total Carbs 14.89g | 4% |
| Dietary Fiber 1.0g | 3% |
| Sugars 11.11g | 7% |
| Protein 1.52g | 2% |
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