Goat's Cheese with Rhubarb & Lovage
Servings: 4
Ingredients
- 2 or 3 rhubarb sticks
- 50g (1⅓oz) golden caster sugar
- 4 or 5 lovage leaves, finely chopped, plus a few whole leaves to serve
- 4 tsp runny honey
- 4 slices malted bread
- 1 tbsp extra-virgin olive oil
- 200g (7oz) fresh, soft goat’s cheese, sliced
- salt and freshly ground black pepper
Instructions
- Trim the papery bases from the rhubarb sticks, then gently wash the sticks. Cut each one into 3-4cm pieces and place the pieces in a single layer, if possible, in a large heavy-based pan.
- Scatter the sugar and the lovage leaves over the rhubarb. then drizzle over 2 teaspoons of the honey and 2 tablespoons of water. Shake the pan and plan on the hob over a low-medium heat. Bring the mixture to a simmer, then cook for 3-4 minutes or until the rhubarb is just beginning to tenderize and the syrup is thickening slightly. Remove the pan from the heat and set aside.
- Toast the bread slices on both sides, then place them on a grill pan and drizzle over the olive oil and the remaining honey. Top with an equal number of goat's cheese slices and place the toast under a hot grill for about 4-6 minutes, until the cheese is lightly brown and bubbling. Carefully remove from the grill and place a slice of toast on each of four plates. Top each slice with some of the warm rhubarb mixture, dividing the mixture equally between each slice. Season with salt and pepper, then finish with scattering of fresh lovage leaves to serve.