Queso de Cabra Tapa (Goats Cheese, Capers, Sundried Toms and Roasted Garlic)

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.

Enjoy.