This dish contains the following allergens: Milk/Dairy, Eggs
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For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Utensils
Step 1
Place the goat’s cheese in the freezer for at least 30 minutes
Step 2
Arrange the tomatoes in the drawer in Zone 1. Drizzle with the vinegar and oil, shake the drawer to coat the tomatoes, then sprinkle with the sugar, salt and pepper. Insert into the unit
Step 3
Take three shallow containers, place the flour in one, the beaten eggs with a pinch of salt in the other and the breadcrumbs with thyme, salt and pepper in the last. Dip the goat’s cheese in the flour, then in the beaten egg and finally in the breadcrumbs. Iron them once in the egg and once in the breadcrumbs, checking that the goat’s cheese is no longer visible. Place them in the Zone 2 drawer fitted with the cooking plate. Drizzle the top of the cheeses with the equivalent of 1 teaspoon of oil. Insert into the unit
Step 4
Select Zone 1, turn the dial to select MAX CRISP, set the cooking time to 15 minutes. Select Zone 2, turn the dial to select MAX CRISP, set the cooking time to 8 minutes. Select SYNC. Press the dial to begin cooking
Step 5
Three minutes before the end of cooking, gently turn the breaded goat’s cheese
Step 6
As soon as the cooking is finished, serve immediately, with a seasoned green salad and the tomatoes
Place the goat’s cheese in the freezer for at least 30 minutes
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Step 2 of 6
Arrange the tomatoes in the drawer in Zone 1. Drizzle with the vinegar and oil, shake the drawer to coat the tomatoes, then sprinkle with the sugar, salt and pepper. Insert into the unit
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Step 3 of 6
Take three shallow containers, place the flour in one, the beaten eggs with a pinch of salt in the other and the breadcrumbs with thyme, salt and pepper in the last. Dip the goat’s cheese in the flour, then in the beaten egg and finally in the breadcrumbs. Iron them once in the egg and once in the breadcrumbs, checking that the goat’s cheese is no longer visible. Place them in the Zone 2 drawer fitted with the cooking plate. Drizzle the top of the cheeses with the equivalent of 1 teaspoon of oil. Insert into the unit
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Step 4 of 6
Select Zone 1, turn the dial to select MAX CRISP, set the cooking time to 15 minutes. Select Zone 2, turn the dial to select MAX CRISP, set the cooking time to 8 minutes. Select SYNC. Press the dial to begin cooking
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Step 5 of 6
Three minutes before the end of cooking, gently turn the breaded goat’s cheese
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
15g
flour
85g
breadcrumbs
2
eggs
For the tomatoes
500g
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
For the goats cheese
6 small
individual goals cheeses, about 2cm thick
0.53oz
flour
2.98oz
breadcrumbs
2
eggs
For the tomatoes
17.5oz
cherry tomatoes on the vine
1 tbsp
balsamic vinegar
2 tsp
sugar
2 tsp
thyme, chopped
Salt and pepper
Olive oil
To serve
Green salad
Dressing of your choice
Step 6 of 6
As soon as the cooking is finished, serve immediately, with a seasoned green salad and the tomatoes
