Kiwi & Cucumber Carpaccio on Whipped Goat Cheese

A fresh, creamy and vibrant plate that comes together in minutes. The tangy goat cheese, carpaccio-thin slices of golden kiwi and cucumber and toasted almonds are brought together with a generous drizzle of peppery Picual extra virgin olive oil.

Recipe

Ingredients (serves 2–4)

• 125 g goat cheese

• 1–2 golden kiwis, very thinly sliced (carpaccio-style)

• 1 cucumber, very thinly sliced (carpaccio-style)

• 3 tablespoons sliced almonds

• Picual extra virgin olive oil, to finish
  

Method

• Whip the goat cheese
  Place the goat cheese in a blender or food processor and blend until smooth and creamy, scraping down the sides if needed.
• Prepare the base
  Spoon the whipped goat cheese onto a serving plate and spread it gently with the back of a spoon, creating soft swirls.
• Slice the carpaccio
  Thinly slice the golden kiwis and cucumber. The thinner the slices, the easier they are to scoop up with bread and the more delicate the texture
• Assemble
  Arrange the kiwi and cucumber carpaccio on top of the whipped goat cheese, layering lightly and evenly.
• Toast the almonds
  Toast the sliced almonds in a dry pan over medium heat, stirring frequently, until golden and fragrant. Remove from heat immediately.
• Finish & serve
  Sprinkle the toasted almonds over the dish and finish with a generous drizzle of Picual extra virgin olive oil. Its fresh, peppery character balances the creamy cheese with the tangy, crisp flavours of kiwi and cucumber.

Serve with good bread and enjoy as a light starter or a sharing plate!