Monday, 4 July 2016 09:54 AM BST
Recipes from Wimbledon: Goat's cheese with thyme nectarines

Goats cheese with thyme nectarines


75g soft goat's cheese
Handful of halved hazelnuts
2 tbsp rapeseed oil
5-6 mint leaves, washed and finely sliced
Small bunch of chervil, washed and picked into sprigs
20g pine kernels
4 nectarines, washed and dried
4 springs of thyme, washed and finely chopped
2 tbsp caster sugar
2 tbsp Yuzu paste

1. Heat the oven to 180°C, spread the pine nuts and hazelnuts on a baking tray and bake for 5-10 minutes or until golden brown and then allow to cool. Reserve 1 tsp of rapeseed oil and Yuzu paste, this will be used to finish the plate.
2. Cut the nectarines into wedges and place into a bowl with the remaining rapeseed oil, Yuzu paste, sugar and thyme. Thoroughly coat the nectarines with the mixture and then lay out on to a tray and roast at 180°C for 5 minutes until cooked through.
3. On the plates, carefully crumb the goat's cheese into 1 inch pieces and artfully scatter the nectarine wedges.
4. Pick 3 large chervil sprigs and finely slice the mint leaves to decorate.
5. Now add the remaining rapeseed oil and Yuzu paste mix to finish the plate.

Other delicious Recipes from Wimbledon