Category Archives: Goats Cheese

Recipe: Cheesy Garlic Bread

Garlic Bread
Garlic Bread

Ingredients;

2 foot-long bread sticks
Large handful grated cheese (strong cheddar or goats cheese)
30g butter, brought to room temperature
Teaspoon dried thyme
Teaspoon dried basil
1 clove garlic, crushed to a paste (or substitute with 10 twists of dried garlic grater).


Heat your oven to 180C.

Mix the butter, thyme, basil & garlic together. Make 1-inch thick slices into the bread, but do not go all the way through, just to the bottom crust. Spread the butter mix on both sides of each “slice” and then stuff the gaps with the grated cheese.

Cook for 10-15 mins, until any cheese on top of the bread has gone crispy.

I usually fashion a cooking tray out of foil for each bread stick, as this will catch any melted cheese that drips through and also means you can scrumple it up at the end, quickly tidying away any crumbs. To make the tray, pull off a large piece of foil and fold in half for strength. Fold about 1-inch of the long side over twice to form a “wall” and repeat on other long side. Place the bread stick on the foil and crease in the short ends to the correct size, ensuring that your sides stay upright. Don’t seal in the bread stick (unless you want soft garlic bread!).

Note: Use cheese with a strong flavour, this works a lot better than mild cheddar in this recipe. You can also adjust the amount of garlic to suit your taste.

Recipe: The All-Day Irish Breakfast Pizza

Bacon, Sausage and Goats cheese pizza
Bacon, Sausage and Goats cheese pizza

Ingredients;

1 x pizza base
100ml Italian tomato sauce
2 x streaky bacon, chopped into strips
1 x cooked pork sausage, chopped

5 x slices of goats cheese
Small handful of freshly grated parmesan
Large pinch of dried oregano
Cornmeal

Serves 2


This recipe is not really a breakfast pizza so much as an homage to the Irish Breakfast Roll, for those unfamiliar with the concept, think of taking a large fried breakfast and packing it into a larger bread roll with ketchup and/or brown sauce and eating it at any time of the day or night as a snack.

Unlike the original, this recipe tends to be a bit less heart attack in a roll, a bit more meal for two. Plus it’s a good way to hide the leftovers/evidence from a guilty pleasure breakfast that you know you shouldn’t have indulged in :)

Heat your oven to the maximum temperature with your pizza stone inside.

Once up to temperature, sprinkle the stone with cornmeal and place your pizza base on the centre of the stone. Quickly spread a generous amount of sauce up to roughly half an inch from the edge.

Next, sprinkle the parmesan over the top of the sauce. Then sprinkle the bacon and sausage pieces on top of the parmesan and place your goats cheese slices around the pizza.

Bake in the oven for 8-12 minutes or until golden brown, sprinkle with oregano, slice and serve. Occasionally the goats cheese colours up in a really nice way that looks a lot like a miniature fried egg, this always gives me a little thrill when it happens and I claim it was by design and not accident 😉