Gratinated Goat Cheese for the Thermomix®

Ingredients

• 200 g Zucchini (1 Zucchini)
• 200 g orange bell pepper (1 orange bell pepper)
• 2 shallots
• 300 g cherry tomatoes (4 cherry tomatoes)
• 4 tbsp balsamic vinegar
• 4 tbsp apple juice
• 40 g Dijon mustard (2 tbsp)
• 2 tsp Liquid Honey
• Salt
• Pepper
• 6 tbsp Olive oil
• 40 g pine nuts (4 tbsp)
• 4 sprigs thyme
• 100 g arugula (1 bundle)
• 60 g breadcrumbs (6 tbsp)
• 360 g goat cheese (8 slices; from the roll)

Instructions

1. 1.

   Wash and dry thyme, shake off excess moisture, remove leaves and combine with pine nuts in the mixing bowl. Chop finely for 5 seconds on speed 8. Add 2 tbsp oil, breadcrumbs, salt, and pepper, then mix for 20 seconds on speed 2. Transfer the thyme pesto to a separate container and rinse the mixing bowl. Wash, clean, and dry arugula.

2. 2.

   Wash, dry, peel, and finely dice zucchini.

3. 3.

   Quarter bell pepper, remove seeds, wash, and cut into small cubes.

4. 4.

   Peel shallots and finely dice them.

5. 5.

   Make cross cuts on tomatoes and slice off stem ends in a wedge shape.

6. 6.

   Blanch tomatoes for about 30 seconds in boiling water. Remove with a slotted spoon, shock in cold water, and peel.

7. 7.

   Halve tomatoes, squeeze out seeds, and cut into fine cubes.

8. 8.

   In the mixing bowl combine balsamic vinegar, apple juice, mustard, honey, salt, and pepper; stir for 3 minutes on speed 4. Slowly pour remaining oil over the lid of the bowl, let it run through the measuring cup, and emulsify.

9. 9.

   Add all prepared vegetables to the mixing bowl, mix with dressing for 20 seconds on reverse speed 2. Let sit for 20 minutes.

10. 10.

    Spread thyme pesto over goat cheese slices. Place goat cheese on a baking sheet and gratinate under a hot oven grill for 3–4 minutes until golden brown. Serve gratinated goat cheese with vegetables and arugula.