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200g soft goat’s cheese
75g mascarpone cheese
10g Fresh thyme leaves
British runny honey (good quality)
4 slices Walnut bread, to toast
1 Braeburn apple, optional.
1. Pick the thyme leaves from the stalks, and discard the stalks.
2. Add the goat’s cheese and mascarpone to a bowl, with a small pinch of the thyme leaves and whip with an electric whisk, until combined and light, but be careful not to overwhip.
3. Toast the walnut bread, and place a piece of toast on each plate. Top with a scoop (or quenelle if you’re feeling brave) and drizzle a small amount of honey over the whipped goat’s cheese and toast. Finish with a sprinkle of the fresh thyme.
4. If you like a sweet starter, you could also add a thin slice of raw apple on the toast, before adding the whipped goat’s cheese.