Ingredients:

Goats cheese (creamy texture, soft skin like Capricorn or Crottin)

Watermelon Radish

50ml double cream

Ultratex 2tsp approx.

4 x slices Sourdough

Method:

Place the goat’s cheese and cream into a blender, pulse lightly and add Ultratex a little at a time until desired consistency.

To Assemble:

Brush your Sourdough with garlic and olive oil & char-grill

Watermelon radish thinly sliced

200grms Confit cherry tomatoes (cut tomatoes in half season with salt and pepper and slice garlic splash with olive oil and put into an oven set at 90’c for 2 hrs approx.)

To finish I used red vein sorrel but watercress or rocket would suit