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Porcini & Goat's Cheese Pâté

cooking:
preparation:
serves:
vegetarian: Yes

Buy these products:

Dried Porcini Mushrooms 25g Italy Dried Porcini Mushrooms 25g
25g
Garlic Infused Olive Oil Italy Garlic Infused Olive Oil
250g

Porcini & Goat's Cheese Pâté
Ingredients:
*25g Dried Porcini Mushrooms
*2 Sun Dried Chillies
1 Garlic Infused Extra Virgin Olive Oil
2 x 125g pots of soft goat’s cheese
black pepper
2 tbsp fresh chives, finely snipped
extra chives for garnish
Melba toast to serve
HOW TO COOK IT

1. Put the porcini mushrooms into a bowl with the chillies, cover with hot water and set aside for 15 minutes.

2. Drain well and place in kitchen paper to absorb excess water.

3. Finely chop the porcini mushrooms and chillies, discarding the seeds.

4. Heat the garlic infused olive oil in a small frying pan, add the porcini and chilli and cook gently for 2 minutes. Turn into a bowl and cool. Beat in the cheese, season with pepper to taste and fold in the chives.

5. Either spoon into 6 small ramekin pots or one bowl and refrigerate until ready to serve.

6. Garnish with fresh chives and serve with Melba toast.
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