Really easy to make, this dish is cheesy, herby and very tasty. A great starter for dinner parties, it’ll impress any guest.


  • 2x 100g round goat’s cheese with rind (e.g. Capricorn)
  • Salad and baby tomatoes on the vine, grilled, to serve, optional

For the pesto:

  • 8 tbsp extra virgin olive oil
  • 4 level tbsp freshly chopped parsley
  • 50g (1¾ oz) walnuts, chopped
  • Salt and freshly ground black pepper


  1. To make the pesto: Place the olive oil, chopped parsley and walnuts, and seasoning into a food processor and whizz until smooth. Alternatively, finely chop all the ingredients and then mix together.
  2. Cut the goat’s cheeses in half widthways and place in mini gratin dishes, or on foil with the cut surface facing upwards.
  3. Place under a hot grill until the cheese turns golden and just starts to melt. Remove from the grill and place gratin dishes on serving plates or, if using foil, slide a palette knife under the cheese to transfer it to the serving plates.
  4. Spoon some of the pesto over the cheese. Serve immediately with salad and grilled tomatoes on the vine, if you like. (Not suitable for freezing)

About parsley: Parsley is commonly used in cooking; the flat-leaf variety contains more essential oils than the curly one, so has a stronger flavour. You can eat the stalks chopped finely and use them with the leaves.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Simon Pask. Props stylist: Sue Radcliffe

Nutritional information per portion

fat 43.0g saturates 13.0g calories 444(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.