Goats' cheese parfait with balsamic tomatoes and basil, goats' cheese and rocket sauce

Ingredients

For the goats' cheese parfait

• 150g/5½oz goats' cheese

• 75ml/2½fl oz double cream

• 1 garlic clove, finely chopped

• 1 tbsp chopped fresh dill

• 1 tbsp chopped fresh thyme

For the caramelised balsamic tomatoes

• 1 tbsp olive oil

• 1 tomato, halved

• 1 tbsp balsamic vinegar

For the basil, goats' cheese and rocket sauce

• 1 tbsp sesame seeds

• 2 tbsp chopped fresh parsley

• 4 tbsp torn fresh basil leaves

• ½ small bunch rocket leaves

• 3 tbsp olive oil

• 50g/2oz goats' cheese

• salt and freshly ground black pepper

To serve

• 1 slice ciabatta bread, chargrilled

• 1 tbsp chopped fresh chives

• 1 sprig fresh dill

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.

2. For the goats' cheese parfait, place the cheese in a food processor and pulse until smooth. Add the remaining ingredients and process until combined.

3. For the balsamic tomato, heat the oil in an ovenproof frying pan and place the tomato halves, cut-side down, into the pan. Add the vinegar and transfer to the oven for around five minutes, until softened.

4. For the sauce, place all the ingredients into a small blender and process until smooth.

5. To serve, place a spoonful of the goats' cheese parfait onto a serving plate with the chargrilled slice of ciabatta bread on top, followed by the balsamic tomato halves.

6. Top with another spoonful of parfait and drizzle the sauce around the outside. Garnish with chopped chives and a dill sprig.