Name: Goats’ cheese, pinenut and oven-roasted tomato charlotte with wilted greens and puy lentils in basil oil
Yield: For four to six
Ingredients: 1 red onion, finely chopped; 120 mls of basil oil; olive oil; 6 beef tomatoes; 2 eggs; 200 g cream cheese; 450 g goats’ cheese; 6 cloves of garlic; 50 g pinenuts, lightly toasted; 100-150 mls single cream; 3 egg whites; fresh basil; wilted greens; 100 g puy lentils; black pepper

Preparation info

For
four to six

Difficulty
Medium

Appears in

The Café Paradiso Cookbook

By Denis Cotter

Published 1999

About

The basis of this recipe was one for a goats’ cheese gateaux or terrine or some such - there are many. Having been served large lumps of goats’ cheese in various guises as the ‘vegetarian option’ on fancy menus (even as a starter, we’re sometimes expected to put away four or five ounces of protein), the objective here was to break up the texture and richness of the cheese, as well as adding extra flavours. The tomatoes and pinenuts in the charlotte do this, but it is still a very rich dish,