INGREDIENTS
55g Goats cheese
2 slices of Parma ham, chopped
½ tin of borlotti beans
2 sausages
½ tin of tomatoes
50ml white wine
2 small shallots, roughly chopped
½ tbsp rosemary
1 chicken stock cube
1 clove of garlic
1 slice of white bread
Butter
Recipe continues
METHOD
In a saucepan combine1 slice of the Parma ham, the tomato, borlotti beans, shallots and 1 of the sausages chopped into chunks and cook until the sausages are cooked through.
Slice the remaining sausage in half lengthways and in a griddle pan fry it until cooked through. Using the same pan quickly fry the remaining Parma ham.
Using a pastry cutter, cut a circle of bread, griddle on both sides and spread all the goats’ cheese on top. Grill in a hot oven until the goats cheese has browned.
To serve place the goats cheese toast in the centre of the plate, spoon the casoulet around the edge and finish with the sausage and parma ham on top.