Cheese on toast has never looked so flash as this tasty goat's cheese brochette recipe from Jonathan Ansell
1. Mix all the dried bread ingredients in a large bowl and then rub in the margarine. Add the water and mix till it holds and is not too sticky.
2. Dust a surface and knead the bread dough for 10 minutes. Place the dough in a warm place (I used the airing cupboard) for 1-2 hours. The dough should now be much bigger, having risen with the active yeast.
3. Cut the risen dough into two pieces and form into loaf shapes. Place them on a dusted baking tray and bake for around 20-30 minutes at 220ºC or until golden brown.
4. Slice and deseed the tomatoes and then dice. Add a small red onion diced to the same size, a tablespoon of balsamic vinegar and a tablespoon rapeseed oil and mix lightly. Add more of the oil or vinegar to taste.
5. Pour about 125ml of decent balsamic vinegar into a pan and simmer till it is nice and thick in consistency. Not too thick though as it will continue to thicken when off the heat.
6. Once the bread is cooked and cooled. Slice into diagonal pieces about 2cm thick. Lay under a grill to toast slightly.
7. Slice the goat's cheese about 1cm thick and place it onto the centre of the bread. Place this into the middle of a small plate and using a gas torch or a very hot grill, melt the cheese slightly.
8. Add a nice pile of the salsa to one side and then dress the lot with the reduced balsamic and a small drizzle of extra virgin olive oil.
Please note this recipe has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold
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