ARRAN GOATS CHEESE BRUSCHETTA WITH ROSEMARY

courtesy of Alison Sykora, Natural Cooking of Scotland Tutor

Only a small amount of goats cheese is produced on Arran, and it ranges from a delicious mild, young cheese with a lovely crumbly texture, to the more mature forms which can be grated like Parmesan.

INGREDIENTS
4 large, thick slices crusty white bread or ciabatta
8oz crumbly Arran Goats Cheese
2 tablespoons extra virgin olive oil
12 black olives, stoned & halved
4 sprigs rosemary
4 cherry tomatoes, quartered
2 garlic cloves, crushed
Black pepper

METHOD
Heat the grill and toast one side of the ciabatta or bread. On the untoasted side, pile on the ingredients in this order: wipe the bread with the crushed garlic, add a sprig of rosemary, a sprinkle of black olives, crumbled goats cheese, a good drizzle of olive oil, a grind of black pepper, and a garnish of cherry tomatoes. Flash back under the grill and serve piping hot.

Alternatively, heat in the oven, in which case the bread need not be toasted first. Simply top with ingredients and bake for 7-10 minutes until hot & crispy.