These recipes are from the 11th annual Skills for Chefs conference which took place on 23-24 June at The Octagon Centre, The University of Sheffield. Makes 4 Ingredients ·½ small goat’s cheese (eg: crottin de chavignol, marinated in herb olive oil) ·1 egg, beaten ·½ tbsp poppy seeds ·½ tbsp sesame seeds ·2 tbsp olive oil ·4 crostini or small rounds of toasted bread ·butter, for speading ·treviso lettuce leaves
Method 1.Cut the goat’s cheese into 4 pieces and dip them in beaten egg, then turn in the mixed poppy and sesame seeds until lightly coated. 2.Heat the olive oil in a non-stick frying pan, put in the cheese, and fry until the sesame seeds are golden brown. Spread the crostini with butter, and place a couple of Treviso leaves on each. Arrange the warm goat’s cheese on top, and serve.