So easy to make, this is a deliciously savoury goat’s cheese, basil and tomato loaf.
A belated Happy New Year to you all!
My mum saved this recipe for tomato, basil and goat’s cheese loaf from the 2011 Good Food calendar. You could say it’s taken me a little while to get round to making it…
While it’s a loaf, the final texture is more like a scone than bread. It’s delicious and very easy to make. A great loaf to serve with soup and if you don’t like goat’s cheese you can use feta instead.
Ingredients (makes a loaf from which you can get about 10 decent-sized slices)
- 100 g / 3.5 oz butter, diced and at room temperature, plus a little extra for greasing the loaf tin
- 300 g / 10.5 oz self-raising flour
- 0.5 tsp salt and lots of black pepper
- 175 g / 6 oz goat’s cheese, diced (you can leave the rind on if you like)
- 175 g / 6 oz firm cherry tomatoes, halved
- About 15 g / 0.5 oz fresh basil leaves (you can use less if you like)
- 100 ml / 3.5 fl oz milk (whatever type of milk you have at home usually)
- 3 eggs (medium or large)
Grease a 900 g (2 lb) loaf tin with butter and line it with greaseproof baking paper.
Preheat your oven to 180 degrees C (160 fan)/ 356 degrees F / gas mark 4.
Put the flour, salt and pepper in a large bowl. Rub the butter into the dry ingredients until it disappears. Add 100 g (3.5 oz) of the cheese and 100 g of the tomatoes and roughly tear in the basil, keeping the pieces quite large. Stir through the cheese and tomatoes so they are covered with the floury mixture.
In another bowl or jug, beat together the eggs and milk. Pour into the flour and tomato mixture and stir through until the mixture is combined. Spoon the mixture into your loaf tin, then scatter the remaining cheese and tomato pieces over the top.
Bake your tomato, basil and goat’s cheese loaf for 45-50 minutes until golden brown and a skewer or knife inserted into the middle of the loaf comes out clean. Leave to cool in the tin for at least 15 minutes before taking out and transferring to a wire rack to finish cooling.
Serve your tomato, basil and goat’s cheese loaf in thick slices. Store in the fridge for up to 2 days, but leave it to come back up to room temperature, or warm in the microwave or oven before serving.
I’ll try not to leave it so long before posting another recipe next time!
If you’ve got your loaf tin out of the cupboard, here are another couple of recipes you can use it for.