Description Edit

This is a spectacular appetizer to serve your guests, it looks great and it is so easy to prepare and serve. Just take care sliding your finished tower of cheese and salami onto the salad leaves. If you do it correctly the melting cheese runs into the leaves and looks scrummy.

Ingredients Edit

Directions Edit

  1. Pre-heat the grill to a medium heat.
  2. Cut four rectangular pieces of non-stick baking parchment, about 4” x 8”, and place side by side on a baking tray. Slice each goat's cheese into three equal portions.
  3. On each piece of baking parchment, layer one piece of salami and a small amount of the apricot jam.
  4. Then place a slice of goat's cheese to overlap half of the salami and then some more jam, repeat, making sure not to cover each layer by more than half.
  5. Finish with the final piece of goat's cheese.
  6. The layers should be off centre to allow the grill to access each layer.
  7. Mix all the dressing ingredients in a screw top jar and shake vigorously.
  8. Arrange a small amount of mixed leaves in the centre of each plate.
  9. Spoon three to four teaspoons of dressing over the leaves and drizzle round the plate making sure some of the diced chile is evenly distributed as this adds colour as well as flavour to the dressing.
  10. Place the cheese/salami layers on the baking tray under a medium grill for about one or two minutes.
  11. Keep checking the cheese and salami portions, when the cheese is just bubbling slightly, remove and whilst still on the parchment push the layers into a tower using a palette knife or fish slice.
  12. Carefully slide onto the salad leaves in the centre of the plate and serve.

Notes Edit

Use firm goat’s cheese (Some English varieties are ideal, particular from Somerset) not very soft chèvre. Use dessert spoon for dry white wine

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