Summary

Ingredients

• 150 g oat cream cheese
• 250 ml broth
• 250 ml whipped cream
• 150 g tomato (s), dried in oil, chopped
• 3 shallot (s), diced
• 1 clove (s) garlic, diced
• Basil, chopped
• 20 g pine nuts, toasted
• Balsamic vinegar
• salt and pepper
• olive oil
• 4 sheets gelatin, soaked
• 1 packet rocket
• 2 radicchio
• 2 chicory
• 0.5 ½ glass pesto

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Instructions

1. For the foam bread, mix the goat cheese in a mixer with the hot broth, add the squeezed gelatine, stir again and place in the refrigerator. When the mixture is cold, fold in the whipped cream.
2. Fry the shallots, garlic and tomatoes in olive oil, add the basil and pine nuts and season with pepper and balsamic vinegar.
3. Fold the tomatoes under half of the goat cheese mixture and work them into a terrine dish or small glass bowls in layers. Chill for about 6 hours.
4. For the salad, marinate rocket, radicchio and chicory with olive oil, balsamic vinegar, salt and pepper and arrange on the plate.
5. Turn out the foam bread and arrange on the salad. As a sauce, draw pesto (bought or homemade) around the salad in lines.