This is a delicious typical spanish tapa, best served spread onto toasted slices of baguette or warm freshly baked bread. Roasted garlic and paprika are mixed with fresh, soft goat cheese, sun-dried tomatoes and capers. Traditionally it is served with a slice of sundried tomato and a few capers on top. However, if you find sundried toms a bit chewy like I do, this recipe and method is fantastic. It is so delicious, give it a try too and let me know what you think.
But don't stop there. Equally delicious stuffed inside a chicken breast and roasted. You could even add a little stock to thin it out a little and eat as a relish with cheese and biscuits or just a dip too. Mix with pasta even in place of pesto for a pleasant change.
I'm sure we could think of even more ways to enjoy this tapa. Let me know your ideas too.
1 200g log of fresh soft goats cheese
4-5 cloves garlic
2 Tbsp virgin olive oil
1 1/2 tsp Spanish smoked paprika
5-6 slices sun-dried tomatoes in oil
2-3 Tbsp capers, rinsed and drained
Sea salt & freshly ground black pepper to taste
Remove goat cheese from refrigerator and allow to come up to room temperature.
Heat oven to 160c. Place the garlic cloves, unpeeled on a baking sheet, drizzle a small amount of olive oil over the top and season. Place in oven hot oven and roast until garlic is soft – approximately 15 minutes. Remove and allow to cool.
Add the paprika to the goat cheese with the squeezed out garlic cloves, mash and mix well with a fork. Add 1 Tbsp olive oil, chopped toms, capers and season to taste, mash and mix again until desired consistency.