Can you roll your tongue? I can. I like Marmite too. And goat’s cheese; I blummin’ love goat’s cheese. These are all things that I think are genetically predisposed (don’t quote me on that will you?). You either love them or you hate them. I do not understand people that don’t like goat’s cheese though; what’s not to like? It’s tangy, rich and creamy. However, it does need a sweet and soft counterpoint to enjoy with it so it doesn’t become too rich, and these Metis® fruits are just perfect…
“What are these Metis® you speak of?!” I hear you holler. Glad you asked. *Clears throat* Well, readers, Metis® are a hybrid between a plum and an apricot, more the former than the latter I would say in taste. They are a new fruit! I know, who knew they even made/produced/created new fruits anyway!? Well, they do. These come in 4 different varieties (I used Oxy) each with their own slightly different appearance and characteristics, and are available at Tesco right now.
Keeps those peepers open for them next time you do your shopping, because they went down very well in Casa Brady. Both kids devoured the other 3 packs once I had decided to keep these beauties aside for the recipe. I popped them in the fridge and they kept well for a week. I would say, these are easier to eat (they don’t ripen so quickly and get too soft and dribbly, like other plums, you know?)
This is a simple, elegant, modern recipe that I would make for a nice lunch for you and yours – or when people come round. (By the way, I know I use that phrase a lot, and you may imagine I have people round all the time. I don’t. But you could easily make these for friends, you know if you wanted friends to come over and eat *posh toast). Equally this would be a great starter or you could make small ones for canapes? Or, even more appealingly, why not make these for yourself one day / evening, curl up on the sofa and scoff them all to yourself?
All sounds fine, but would the kids eat it? Good question. My daughter probably would, as she loves cheese. If yours do like cheese then go for it! The Metis® is so sweet, many cheese eating kids would probably like the combo.
*Tartines are basically posh toast – I use sourdough. It basically is a French word that means open sandwich. But calling them tartines makes me feel a lot more swish than calling them goat’s cheese and Metis® on toast.
Makes: 3 tartines (simply double up for more)
Takes: 15 mins
- 3 slices of sourdough
- Tablespoon of extra virgin olive oil
- 1 clove garlic, peeled
- 150g goat’s cheese (I used Tesco Finest Kidderton Ash goat’s cheese)
- 1 Metis® Oxy
- Drizzle clear honey
- Sprinkle salt
- Red onion
- Extra virgin olive oil
- Jerez or balsamic vinegar
- Sprinkle of salt
- Preheat the grill to very hot.
- Slice the sourdough into fairly thick slices. About 2cm.
- Drizzle the pieces with olive oil and pop under a grill to toast gently. Turn and do the other side. Don’t let them colour too much.
- Rub the pieces on one side with garlic.
- That side up, pop the sliced cheese (no more than 1cm thick) on top.
- Cut the Metis® all around and twist to split in two. The stone will be in one side, carefully remove it with a sharp knife.
- Cut into segments, fairly thin. Pop them artfully on top of the goat’s cheese. Drizzle all of them with honey.
- Back under the grill until brown and bubbling, around 5-8 minutes.
- Serve with a sharp rocket and red onion salad.